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American Family Children's Hospital
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Savory Wild Rice Salad

UW Health Services
 
This Savory Wild Rice Salad recipe won second place in the Soup, Salad and Vegetables category in the Heart Smart Recipe Contest at UW Health's Heart Fair 2007.
 
Chef: Donna Noel
 
Ingredients
1 cup wild rice cooked for 55-60 minutes, then completely chilled
¼ cup extra virgin olive oil
Splash of red wine vinegar
1/3 cup Spanish peanuts
¼ cup green scallion cut into 1/4-inch pieces (both white and green parts)
¼ cup radishes, thinly sliced
¼ cup celery, thinly sliced on the bias
2 Tbsp. minced fresh flat Italian parsley
Salt and pepper to taste (optional)
Lettuce cups
Tart apple slices
Low fat French salad dressing
Instructions
 
Mix first nine ingredients together and spoon into lettuce cups. Barely drizzle salads with French dressing and serve with tart unpeeled apple slices.
 
Nutritional Analysis
Serving Size: 1/6 of the recipe
Calories: 197
Total Fat: 14 gm
Saturated Fat: 2.5 gm
Cholesterol: 0
Fiber: 2 gm
Sodium: 205 mg