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 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
  1. Mix first nine ingredients together and spoon into lettuce cups. Barely drizzle salads with French dressing and serve with tart unpeeled apple slices.
Nutrition Facts

Calories: 166

Total fat:  12g

Saturated fat: 2g

Cholesterol:  0mg

Sodium:  104mg

Carbohydrates:  12g

Fiber:  2g

Sugar:  3g

Protein: 3g