Long & Wild Summer Salad

Inspired by Dainty Chefs

Salad tastes even better if made the day before.

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Long-and-wild-summer-salad

Ingredients

  • 1 cup/ 250mL Dainty Long Grain & Wild Rice
  • 2 ½ cups/ 625mL Water
  • ¾ cup/ 190mL Pecans, toasted & chopped
  • 2-3 Green Onions, trimmed & sliced thin
  • 1 cup / 250mL Frozen Edamame Beans, thawed
  • ½ cup / 125mL Dried Cranberries
  • 2 Tbsp / 30mL Vegetable Oil
  • 1 Tbsp / 15mL Sesame Oil
  • 3 Tbsp / 45mL Rice Vinegar
  • Zest & Juice of 1 Orange
  • Salt & Freshly Ground Pepper, to taste

Preparation

1

Cook the rice according to package directions, then fluff & allow to cool.

2

In a medium bowl combine vegetable oil, sesame oil, rice vinegar, zest and juice of the orange. Whisk until combined.

3

In a large mixing bowl, combine the cooled rice, toasted pecans, sliced green onion, cranberries, edamame beans & the orange dressing.

4

Season with salt and pepper, serve.


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