Sweet And Savory Summer Wild Rice Salad Recipes
40+ EASY AND HEALTHY SALAD RECIPES
Easy and healthy salad recipes that make the best of fresh, seasonal produce. They're filled with bright flavors, appetizing textures, and always hit the spot, like my favorite salmon, avocado, and arugula salad listed below!
Provided by Lisa Bryan
Categories Salad
Time 5m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a large mixing bowl and drizzle with the Champagne Vinaigrette.
- Gently toss everything together and serve immediately.
Nutrition Facts : Calories 300.7 kcal, Carbohydrate 15.3 g, Protein 10 g, Fat 23.6 g, SaturatedFat 3.4 g, Cholesterol 9.8 mg, Sodium 402.4 mg, Fiber 5.8 g, Sugar 6.5 g, ServingSize 1 serving
WILD RICE SALAD RECIPE
Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a perfect fall salad that can be made ahead and served cold.
Provided by Aysegul Sanford
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
- In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
- Pour the dressing over the wild rice salad. Give it a toss.
- Allow it to sit 30 minutes in the fridge for all the flavors to blend before serving. Alternatively, you can make this salad in advance. *
Nutrition Facts : Calories 284 kcal, Sugar 14 g, Sodium 199 mg, Fat 15 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 5 g, Protein 6 g, ServingSize 1 serving
SUMMER WILD RICE SALAD
Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing. Enjoy this alongside our Turkey Burgers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
- Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
- Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
- Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.
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- To make the dressing, add all of the ingredients to a small bowl or container with a lid. Whisk or shake the jar to completely emulsify the dressing. Taste and adjust seasoning with salt and pepper.
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- Whisk together all of the Honey Lemon Vinaigrette ingredients in a medium bowl or shake in a jar with lid fastened tightly. Taste and add more cider vinegar for tangier, honey for sweeter. Season generously with additional salt and pepper to taste. Best chilled.
- Combine all of the Wild Rice Salad ingredients together in a large bowl and toss with dressing. Chill or serve at room temperature.
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Cuisine AmericanCategory Main Course, Salad, Side DishServings 4Total Time 1 hr 50 mins
- Reduce heat and simmer, for 50 to 60 minutes, uncovered. The rice is done when the grains have “bloomed” a bit and it is tender.
- Holding a lid on top of the pot, drain any remaining water from the rice by leaving a very small opening. Leave the lid on the pot, sealed, and let steam for 10 more minutes.
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5/5 (12)Category Salad, Side DishCuisine AmericanCalories 361 per serving
- Because this is a wild rice blend, some of the rice cooks faster than other varieties. For this recipe, you want to UNDERCOOK the rice compared to the package directions, so that the rice maintains a chew -- think "al-dente".
- Combine the shallots, dijon, sherry vinegar, pickled cherry juice, honey, olive oil, salt and pepper to a medium bowl and whisk until emulsified. Taste for seasoning and adjust as necessary. Dressing should be tart-sweet. Set aside.
- In a large bowl, combine the cooled wild rice blend, scallions, parsley, cherries and pistachios. Add 3-4 tablespoons of the Cherry Vinaigrette and toss to coat. Taste the salad and see if it needs more dressing. Add additional dressing 1-2 tablespoons at a time, tasting after each addition. You want the rice salad to be lightly coated, but not goopy in the dressing. (Any additional dressing can be used over a green salad or to dress a piece of grilled chicken, pork or fish.)
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- Cook wild rice according to package directions. Transfer to a medium bowl, season with salt and allow to cool.
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- For the vinaigrette, combine Dijon mustard, balsamic vinegar, extra virgin olive oil, salt and pepper in a small dish. Taste the vinaigrette and adjust accordingly. Toss the cooled rice with the vinaigrette, but reserve a little for the end.
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