Arugula and Wild Rice Salad with Lemon Poppy Seed Dressing
Prep Time: 5mins
Cook Time: 40mins
Total Time: 45mins
This is the ultimate Wild Rice Salad. It's loaded with slightly peppery arugula and lots of grapes, toasted almonds, goat cheese, and fresh herbs. Then it's tossed in an easy to make tangy lemon poppy seed dressing. Serve it with a side of your favorite protein for an easy weeknight dinner or as part of a big weekend feast. Either way, you will LOVE it!
Arugula Wild Rice Salad
⅓cuptoasted almonds, chopped
¼cupgoat cheese, omit for vegan
2tablespoonseach: mint, dill, and basil
Lemon Poppy Seed Dressing
Juice of 1 ½ lemons, about ⅓ cup
2teaspoonseach: Dijon mustard and honey, use maple syrup for vegan
A good pinch of sea salt
Place the wild rice in a medium-sized pot with 3 cups of cold water. Bring to a boil over high heat then reduce the heat to medium. Simmer the rice, covered, for 40-60 minutes. (The cooking time can vary widely.) Check the rice after 40 minutes. It is done when many of the kernels have burst open. Remove the lid and let the water evaporate before removing the rice from the heat and letting it cool.
1 cup wild rice
While the rice is cooking, make the salad dressing. In a medium-sized bowl, whisk the lemon juice, Dijon, honey, and sea salt. Continue to whisk while slowly adding the oil. The dressing will turn creamy. Whisk in the poppy seeds.
Juice of 1 ½ lemons, 2 teaspoons each: Dijon mustard and honey, A good pinch of sea salt, ½ cup olive oil, 1 tablespoon poppy seeds
Add the arugula, grapes, almonds, (if using) the goat cheese, and the herbs to a large salad bowl. Add the cooked and cooled wild rice. Pour about ½ the dressing over the salad and toss.
5 ounces baby arugula, 1 cup halved grapes, ⅓ cup toasted almonds, ¼ cup goat cheese, 2 tablespoons each: mint, dill, and basil
Serve right away.
If you double the rice you can make this salad twice in one week and use the rest of the dressing. Otherwise, use the remaining dressing on any green salad.