Wild Rice Salad

by October 21, 2016 0 comment
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From our book, Make Give Sell ( Callie Maritz&Mari-Louis Guy)- Photography by Melody Deas



One of our favourite markets is the Whole Foods Market in America. I infrequently attended a gym near my local Whole Foods, but whenever I did I would follow with jaw exercises at their salad bar. This is close to one of their amazing salads. Mari-Louis


To make the dressing:

3 Tbsp (45 ml) balsamic vinegar

3 Tbsp (45 ml) raspberry vinegar or a handful of fresh raspberries added to wine vinegar

¼ cup (65 ml) olive oil

salt and pepper


Shake all the ingredients together in a jar. Set aside.


To make the salad:

3 cups cooked wild rice

1 cup (120 g) chopped pecan nuts, toasted

1 yellow pepper, deseeded and diced

1 green pepper, deseeded and diced

4 spring onions, sliced thinly and diagonally

½ cup (100 g) dried cranberries

½ cup (60 g) dried pumpkin seeds

a handful of fresh parsley, finely chopped


Combine all the salad ingredients in a large bowl, add the dressing and mix well.


Serves 6–8


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