CRUNCHY GREENS AND RICE SALAD
RECIPE TYPE
Holiday, Salad
SERVES
SERVES6
Prep: 15 min
Cook: 30 min
Ingredients
1/2 cup wild rice
1 pkg (113g) crisp local baby greens
Half red bell pepper, thinly sliced
1/2 cup diced English cucumber
1 vine-ripened tomato, cut into thin wedges
1 orange, peeled and segmented
1/3 cup each Longo’s Dried Cranberries and Longo’s Pecan Pieces
Vinaigrette:
1/4 cup Longo’s Mediterranean Extra Virgin Olive Oil
2 tbsp Longo’s Curato Red Wine Vinegar
1 tbsp Longo’s Orange Juice
1 tbsp Longo’s Liquid Honey
1 tsp Longo’s Grainy Mustard
1/2 tsp salt
1/4 tsp pepper
Directions
Vinaigrette: Whisk together oil, vinegar, juice, honey, mustard, salt and pepper in small bowl; set aside.
Cover rice with at least 2 inches of water in saucepan and bring to a boil. Simmer for about 30 minutes or until rice is tender but firm. Drain well and rinse with cold water. Drain again and set aside.
Spread greens onto platter and top with rice. Sprinkle pepper, cucumber, tomato and orange all over. Top with cranberries and pecans. Drizzle vinaigrette all over and toss gently to serve.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 4g | Fibre 3g |
Fat 14g | Sugar 12g |
Carbs 26g | Sodium 220mg |
