Wednesday, October 31, 2012

Wild Rice Salad from Trinchero Family Estates

I know what you're going to thought I was gone forever, right? It has been a while since I last posted, but come on, I've been busy. Since my last post I have gotten married and started a new job. I'm trying to continue to cook amazing meals for my husband as often as possible, but lets face it - life gets in the way sometimes I'm not getting home until 6-6:30pm and after a quick workout I. Am. Tired. So, I've been trying to find recipes that I can make larger portions of that are still healthy and delicious in order to have leftovers occasionally. This is one of those recipes. If you have ever had the Whole Foods protein salad this is similar - lots of flavor bursts throughout the entire dish. Trust me, YOU WILL LOVE.

1 cup organic rice mix (I used wild rice)
1 cup Forbidden Rice (You can find this at Whole Foods)
1/2 cup Craisens
1/2 cup Green Onions chopped
1/2 cups Pecans chopped
1/2 cup figs quartered
1/2 cup Feta Cheese

1/2 cup Olive Oil
1/2 cup Fig Balsamic Vinegar
2 tbsp. Dijon Mustard
Salt & Pepper to taste

1. Cook the rice as the directions indicate and cool for 30 minutes in the fridge.
2. Combine all ingredients together.
3. Lightly dress your mix (I only dressed what I was going to eat to ensure the salad didn't turn).


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