Wild Rice Salad

by

Dijon mustard and red wine vinegar give this Wild Rice Salad a bit of a zing. Long grain brown rice and wild rice mix with green onions, bell pepper, cabbage and carrots for a hearty side dish. Prepare and take along on a picnic or serve at a pot luck party for a twist on the traditional side salads.

Ingredients

1/2 cup cooked long grain brown rice
1/2 cup cooked wild rice
1/2 tsp fresh lemon juice
1 Tbsp chopped fresh parsley
1/4 cup chopped green onions, including the tops
1/4 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup shredded and chopped cabbage
1/4 cup shredded carrots
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp olive oil
salt and pepper

Instructions

Place both types of rice and lemon juice in a large salad bowl. Stir well.

Add parsley, green onions, celery, red bell pepper, and cabbage. Toss to mix.

Whisk red wine vinegar and Dijon together in a small mixing bowl.

Keep whisking and slowly drizzle in the olive oil until dressing thickens slightly.

Add salt and pepper to taste and blend in.

Drizzle dressing over salad, tossing as you go.

Chill in refrigerator if desired.

Toss again lightly before serving.

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Wild Rice Salad

Dijon mustard and red wine vinegar give this Wild Rice Salad a bit of a zing. Long grain brown rice and wild rice mix with green onions, bell pepper, cabbage and carrots for a hearty side dish. Prepare and take along on a picnic or serve at a pot luck party for a twist on the traditional side salads.

Ingredients

  • 1/2 cup cooked long grain brown rice
  • 1/2 cup cooked wild rice
  • 1/2 tsp fresh lemon juice
  • 1 Tbsp chopped fresh parsley
  • 1/4 cup chopped green onions including the tops
  • 1/4 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1/2 cup shredded and chopped cabbage
  • 1/4 cup shredded carrots
  • 2 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp olive oil
  • salt and pepper

Instructions

  • Place both types of rice and lemon juice in a large salad bowl. Stir well.
  • Add parsley, green onions, celery, red bell pepper, and cabbage. Toss to mix.
  • Whisk red wine vinegar and Dijon together in a small mixing bowl.
  • Keep whisking and slowly drizzle in the olive oil until dressing thickens slightly.
  • Add salt and pepper to taste and blend in.
  • Drizzle dressing over salad, tossing as you go.
  • Chill in refrigerator if desired.
  • Toss again lightly before serving.