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Mmmm... this looked so good, I hope some folks here will give it a try!
Blueberry (or Cranberry) Walnut Rice Salad
Here’s a tasty meal you’ll feel good about eating. This salad brings hearty nutrition with bold, yet delicate flavors… rice and walnuts are complimented perfectly with berries, orange slices, and a refreshing vinaigrette. All of the colors and flavors play beautifully together, making this recipe a treat for the eyes as well as the palate. Enjoy!
Ingredients:
3/4 cup walnuts, coarsely chopped 2 cups fresh blueberries or dried cranberries 1/4 tsp. sugar 1/8 tsp. salt 1/8 tsp. black pepper 1 tsp. fresh tarragon, chopped 1 1/2 cups wild rice, cooked and cooled 1/3 cup frozen peas 1 cup orange juice, freshly squeezed 2 Tbs. white wine vinegar 1 Tbs. flat leaf parsley, chopped 2 tsp. fresh thyme leaves 1 Tbs. walnut oil 1 head butter lettuce 1 orange, peeled & segmented
Directions:
1. Place walnuts on a baking sheet and bake 5-7 minutes at 350°F until lightly toasted; set aside to cool. 2. If using blueberries, wash and drain them, remove stems and place in a large bowl; add dried cranberries (if using), sugar, salt, pepper and tarragon; toss to coat; let stand about 15 minutes; add rice, peas, and walnuts. 3. In a small bowl, make the dressing by combining orange juice, vinegar, parsley, thyme, and walnut oil. 4. Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.
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