Spring Greens and Wild Rice Salad
Hearty, colorful and full of springtime flavor, this salad combines a sweet pop of honey with fresh fruit and whole grains for the perfect lunch to enjoy in the sunshine.
Recipe - Downers Grove, IL
Spring Greens and Wild Rice Salad
Prep Time6 Minutes
Servings6
Cook Time27 Minutes
Ingredients
1/2 cup long-grain wild rice
1/4 cup white balsamic vinegar
3 Tbsp. Fresh Thyme olive oil
1 tsp. Fresh Thyme Dijon mustard
1 tsp. Fresh Thyme honey
3 green onions, finely chopped, divided
1 cup seedless red grapes, halved
2 kiwi, peeled and sliced
1/3 cup dried apricots, sliced
4 cups spring mix salad greens
Directions
- In a large saucepan, bring wild rice and 1 1/2 cups water to a boil. Reduce heat, cover, and simmer for 45 minutes or until tender; drain. Transfer rice to large bowl. Cool.
- For vinaigrette, in a small bowl, whisk together vinegar, olive oil, mustard, honey, and about 1/3 of the chopped green onions.
- Stir vinaigrette into rice. Add remaining chopped green onions, grapes, kiwi, and dried apricot slices; stir. Cover and refrigerate. Just before serving, stir in salad greens.
- Serve with: grilled salmon or chicken breast
Nutritional Information
Each serving contains: 182 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 37 mg sodium, 27 g carbohydrates, 3 g fiber, 14 g sugar, 3 g protein. Daily values: 25% vitamin A, 32% vitamin C, 3% calcium, 6% iron
6 minutes
Prep Time
27 minutes
Cook Time
6
Servings
Directions
- In a large saucepan, bring wild rice and 1 1/2 cups water to a boil. Reduce heat, cover, and simmer for 45 minutes or until tender; drain. Transfer rice to large bowl. Cool.
- For vinaigrette, in a small bowl, whisk together vinegar, olive oil, mustard, honey, and about 1/3 of the chopped green onions.
- Stir vinaigrette into rice. Add remaining chopped green onions, grapes, kiwi, and dried apricot slices; stir. Cover and refrigerate. Just before serving, stir in salad greens.
- Serve with: grilled salmon or chicken breast