Wild Rice and Edamame Salad
Created by Kchurchill5 on April 10, 2013
- Servings: 7
- Prep Time: 10m
- Cook Time: 30-40m
- Recipe #8940
Ingredients
- 4 cups cooked wild rice
- 2 cups frozen edamame, thawed
- 3 scallions, diced (white and green parts)
- 2 celery ribs, diced (include the leaves as well)
- 1/2 cup dried cranberries
- 1/4 cup dried apricots, diced
- 1/2 cup slivered almonds
- DRESSING
- 3 tablespoons olive oil
- 2 tablespoons toasted sesame oil
- 1/4 cup rice vinegar
- 2 teaspoons honey
- Salt to taste
- Pepper to taste
How to Make
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Step 1: Rice ... Cook the rice according to package directions; then set to the side to cool.
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Step 2: Dressing ... Add the olive oil, sesame oil, vinegar, honey, and a pinch of both salt and pepper to a small bowl or measuring cup and mix well to combine. I like to make my dressing in a small 'tupperware type' container. Just add everything and shake. Set to the side.
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Step 3: Salad ... Add all the ingredients to a large bowl, including the cooled rice, and dressing. Toss to combine, and season with any additional salt and pepper. Cover with plastic wrap and refrigerate at least 30 minutes before serving.
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Step 4:
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Step 5: Serve and ENJOY! As I said - this is great to make ahead; also, perfect for potlucks, BBQ, entertaining, etc.
Nutritional Facts
- Serving Size: 1 (218.7 g)
- Calories 330.4
- Total Fat - 16.5 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 24.9 mg
- Total Carbohydrate - 36.3 g
- Dietary Fiber - 7.1 g
- Sugars - 5.8 g
- Protein - 12.8 g
- Calcium - 87.8 mg
- Iron - 2.9 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.2 mg