Arugula and Wild Rice Salad with Zippy Lemon Dressing

Serves: 4 Save

Ingredients (14)

  • 1 cup wild rice, rinsed
  • 1/2 cup sliced almonds
  • 1 teaspoon olive oil
  • 5 ounces arugula (about 5 packed cups)
  • 1/2 cup coarsely chopped fresh basil (from one 2/3 ounce container)
  • 1/2 cup dried tart cherries or cranberries, chopped
  • 1/2 cup crumbled feta or goat cheese (about 2 ounces)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (from 1 medium lemon), to taste
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Cookie and Kate