This wild rice salad includes arugula, dried cherries, toasted almonds and feta, tossed in a zippy lemon dressing! It’s gluten free, filling and delicious. Recipe yields 4 medium salads, or 8 small side servings.
Ingredient:
Salad
1 cup wild rice, rinsed
½ cup sliced almonds
1 teaspoon olive oil
5 ounces arugula (about 5 packed cups)
½ cup coarsely chopped fresh basil (from one ⅔ ounce container)
½ cup dried tart cherries or cranberries, chopped
½ cup crumbled feta or goat cheese (about 2 ounces)
Lemon dressing
¼ cup olive oil
2 tablespoons lemon juice (from 1 medium lemon), to taste