Arugula Salad with Wild Rice and Dried Cherries
October 13, 2019
Ingredients
- Salad:
- 5 ounces arugula
- 1 cup mixed rice
- 3/4 cup chopped pecans
- 1/2 cup dried cherries or dried cranberries
- 1/2 cup chopped fresh basil
- 1/2 cup goat cheese crumble (can leave this off for vegan)
- For the Dressing:
- 1/4 cup olive oil
- 1/2 lemon squeezed
- 2 tablespoons dijon mustard
- Salt and pepper to taste
- 1 tablespoon honey
- Adapted from cookieandkate.com
Directions
- Step 1 Cook the rice by adding 1 cup rice to 2 cups of water. Bring to boil and cover and reduce the heat to low stirring occasionally.
- Step 2 To toast the pecan pieces, spread out a single layer of pecans and put under the broiler on low. Watch for a light browning and remove (this may take 30 – 90 seconds).
- Step 3 Combine all of the dressing ingredients in a medium bowl and mix.
- Step 4 Place the cooled rice into a large bowl over the arugala and add the dried cherries (or dried cranberries), goat cheese (not vegan) along with the lightly roasted pecans. then pour in the dressing and mix thoroughly.
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