Sometimes all it takes is a little bit of leftover wild rice to boost your salad to the next level. Brands like Lundberg and Bob’s Red Mill sell blends that mix wild rice with other whole grains. But you can use whatever leftover cooked whole grain (or combination of whole grains) you have on hand.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Serves: 4
Time: 15 minutes
Ingredients
- ¼ cup thinly sliced red onion
- 2 Tbs. + 1 Tbs. red wine vinegar
- a generous pinch + ¼ tsp. kosher salt
- 1 Tbs. extra-virgin olive oil
- 4 cups salad greens
- 1 cup cooked, cooled wild rice or wild rice blend
- ½ cup pomegranate seeds
- ¼ cup toasted chopped walnuts or pecans
Instructions
- In a small bowl, toss the red onion with 2 Tbs. of the vinegar and a generous pinch of salt. Set aside until the salad is ready to toss, then drain.
- In a large bowl, make the vinaigrette: Whisk together the remaining 1 Tbs. vinegar, oil, and the remaining ¼ tsp. salt. Toss with the salad greens and rice. Add the pomegranate, walnuts, and drained red onion and toss everything together.
Nutrition Information
Per serving (about 1¼ cups):
- Calories: 150
- Total fat: 9 g
- Sat fat: 1 g
- Carbs: 16 g
- Fiber: 3 g
- Total sugar: 4 g
- Added sugar: 0 g
- Protein: 4 g
- Sodium: 170 mg
