Blooming Wild Rice & Blackberry Salad
  • Bloomed Wild Rice*
  • 2cups baby arugula
  • ½cup raw walnutsor raw nut of choice
  • ½cup roughly chopped fresh mint
  • ½cup roughly chopped fresh parsley
  • cup thinly sliced shallots
  • 1cup whole blackberriesor substitute halved fresh cherries
  • 1 cucumber
  • 2tablespoons lemon juice
  • Zestof 1 lemon
  • 1teaspoon finely grated fresh ginger
  • 2teaspoons raw apple cider vinegar
  • 2teaspoons raw honey
  • 1teaspoon sea salt
  • ¼teaspoon freshly ground black pepper
  • cup cold-pressed olive oil
  1. Bloom wild rice 2–3 days before making salad.*
  2. To make salad: Drain and rise the bloomed rice; place in a large bowl. Add arugula, nuts, mint, parsley, shallots and berries. Using a vegetable peeler, peel cucumber into long thin ribbons; add to bowl.
  3. To make dressing: In a small bowl, whisk together lemon juice, lemon zest, ginger, vinegar, honey, salt and pepper. Slowly add oil in a thin, steady stream, whisking continuously until emulsified. Pour dressing over salad mixture and toss to coat; serve immediately.
Recipe Notes
Nutrition Facts
Blooming Wild Rice & Blackberry Salad
Amount Per Serving
Calories 292 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Sodium 397mg 17%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 5g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cup): 292 cal, 18g fat (12g mono, 3g poly, 2g sat), 0mg chol, 397mg sodium, 29g carb (5g fiber, 5g sugars), 6g protein