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.
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.
Blooming Wild Rice & Blackberry Salad
Amount Per Serving
Calories 292Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 2g10%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Total Carbohydrates 29g10%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.