Wild Rice Apple Salad

In a small bowl, combine the wild rice, apple, celery, currants and sunﬂower kernels.
In another bowl, whisk the remaining ingredients together. Drizzle over rice mixture; toss to coat. Serve immediately.

Banner Image:

Wild Rice Apple Salad750.jpg

Grain:

Rice [1]

Ingredients:

⅔ cup cooked wild rice, chilled

½ cup coarsely chopped apple

⅓ cup sliced celery

2 tsp. dried currants

1 tsp. sunﬂower kernels

2 tsp. balsamic vinegar

1 tsp. olive oil

1 small garlic clove, minced

¾ tsp. honey

¾ tsp. Dijon mustard

¼ tsp. grated orange peel

Salt and pepper to taste

Active time:

10 minutes

Yield:

2 servings

Nutrition:

Calories: 170, Total Fat: 3.5g, Saturated Fat: 0g, Sodium: 70mg, Carbohydrate: 31g, Fiber: 3g, Total Sugars: 9g (Added Sugar: 2g), Protein: 5g

Author:

Recipe and photo courtesy Taste of Home magazine. Visit TasteofHome.com [2] for more whole grain recipes [3].

Diet:

Vegetarian & Vegan Diet

Course:

Salads

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

If you’re ever looking for a way to jazz up last night’s wild rice leftovers, this recipe is as satisfying as it is versitile. Rotate in your favorite dried or fresh fuit as the mood and season strikes, adding more or less honey depending on your fruit choices. Wild rice’s texture is always well complemented by chopped nuts, so if you have a walnut lover at home, don’t hesitate to sprinkle some on top just before serving!

Serving Size:

3/4 cup