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

Heart-Healthy Recipes