Cherry and Wild Rice Salad with Spinach and Walnuts
Serves 4
Time 1 hr 10 min
Hearty wild rice and sweet and tangy cherries star in this deliciously satisfying main-course salad.
Special Diets:
Ingredients
- 2 cups low-sodium vegetable broth
- 1/3 cup wild rice
- 2 tablespoons cider vinegar
- 1 clove garlic, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 2 cups pitted cherries, divided
- 3 ounces (about 6 lightly packed cups) baby spinach
- 2 celery stalks, thinly sliced
- 1 bunch green onions, thinly sliced
- 3/4 cup toasted walnut halves, chopped
Method
In a medium saucepan, bring broth to a boil and stir in wild rice.
Lower the heat, cover the pan and cook at a bare simmer until rice grains are tender and most have popped open, about 50 minutes.
Drain off any excess liquid.
Spread rice on a plate and allow to cool.
Meanwhile, purée vinegar, garlic, pepper, salt and 1 cup of the cherries in a blender.
In a large bowl, combine spinach, celery, green onions and walnuts.
Quarter remaining 1 cup cherries and add them to the bowl.
Drizzle with cherry purée and toss.
Toss again with the cooled rice and serve.
Nutritional Info:
Per serving: 320 calories (120 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 280mg sodium, 46g carbohydrates (8g dietary fiber, 15g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 cups low-sodium vegetable broth
- 1/3 cup wild rice
- 2 tablespoons cider vinegar
- 1 clove garlic, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 2 cups pitted cherries, divided
- 3 ounces (about 6 lightly packed cups) baby spinach
- 2 celery stalks, thinly sliced
- 1 bunch green onions, thinly sliced
- 3/4 cup toasted walnut halves, chopped