This arugula wild rice salad has it all: peppery arugula and a mix of invigorating fresh herbs make a bright and refreshing base. Add the sweetness of grapes, the satisfying crunch of toasted almonds, the creaminess of tangy goat cheese, and the nuttiness of wild rice. Drizzle over an insanely good tangy lemon poppyseed dressing and you've got yourself an easy salad that celebrates taste AND nutrition!
Ingredients
Arugula Wild Rice Salad
1cupwild rice
5ouncesbaby arugula
1cuphalved grapes
⅓cuptoasted almonds, chopped
¼cupgoat cheese
2tablespoonsEACH: mint, dill, and basil
Lemon Poppy Seed Dressing
Juice of 1 ½ lemons, about ⅓ cup
2teaspoonsEACH: dijon mustard and honey
A good pinch of sea salt
½cupolive oil
1tablespoonpoppy seeds
Instructions
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-low. 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, 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. Serve right away.
5 ounces baby arugula, 1 cup halved grapes, ⅓ cup toasted almonds, ¼ cup goat cheese, 2 tablespoons EACH: mint, dill, and basil
Notes
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.