Wild Rice Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 360
- Total Fat
- 32
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 297
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
8 ounces asparagus
1 clove garlic, minced and mashed to a paste with 1/2 teaspoon kosher salt
2 tablespoons minced shallot
1 tablespoon Dijon mustard
Grated zest and juice of 1 large lemon
1/2 teaspoon kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 cup wild rice, cooked, drained, and room temperature
3 tablespoons pine nuts, toasted
1/4 cup finely diced carrots
1/4 cup finely diced celery
2 tablespoons minced fresh dill
1/4 cup minced fresh mint
1 head Boston or large Bibb lettuce, washed and trimmed (optional)
Directions
- Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp-tender, about 1 minute. Drain and refresh under cold running water. Set aside.
- In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.
- In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.