Yummy, yummy! Ruth and I have been making variations of a wild rice salad at work for eons! Using a fully-cooked package of wild rice makes it a quick and easy dish to put together, too!
The basic is:
- 3 cups cooked wild rice
- a dried fruit
- a nut
- some cheese
- some chopped vegetables
- a dressing
Simple and easy!
The salad above was:
- 3 cups wild rice
- dried berry blend
- chopped broccoli
- chopped carrots
- chopped celery
- sliced almonds
- dressed with an olive oil and lemon balsamic vinaigrette
It’s simplicity – and it’s yummy! AND it tastes even better the next day!
Other variations include our latest Berry Wild Salad, Cranberry Wild Rice Salad, Spring Fling Salad (we made a huge amount of this when we won “Best of Main Line” a couple of years ago.) And the salad that started it all, Wild and Easy Cranberry Salad From Fall River Rice.
No matter how you do it, it comes out great!