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
1 cup wild rice cooked for 55-60 minutes, then completely chilled¼ cup extra virgin olive oilSplash of red wine vinegar1/3 cup Spanish peanuts¼ cup green scallion cut into 1/4-inch pieces (both white and green parts)¼ cup radishes, thinly sliced¼ cup celery, thinly sliced on the bias2 Tbsp. minced fresh flat Italian parsleySalt and pepper to taste (optional)Lettuce cupsTart apple slicesLow fat French salad dressing
Mix first nine ingredients together and spoon into lettuce cups. Barely drizzle salads with French dressing and serve with tart unpeeled apple slices.
Serving Size: 1/6 of the recipeCalories: 197Total Fat: 14 gmSaturated Fat: 2.5 gmCholesterol: 0Fiber: 2 gmSodium: 205 mg