Ingredients
- 1 cup wild rice
- 1/2 cup sliced almonds
- 4 large handfuls arugula
- 1/2 cup coarsely chopped basil
- 1/2 cup dried cherries or cranberries, roughly chopped
- 2 cups sugar snap peas, thinly sliced lengthwise
- 1/3 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, maple syrup, or agave
- 1 medium clove garlic, pressed
- 1/4 teaspoon salt
- freshly ground pepper to taste
Directions
- Directions Cook rice according to package directions and let cool. Warm 1 teaspoon olive oil in a small skillet over medium-low heat. Add almonds and a pinch of salt and cook until almonds turn lightly golden, about 4�5 minutes, stirring frequently to avoid burning. Let cool. Add all dressing ingredients to your Whiskware Dressing Shaker and shake until well mixed. In a large salad bowl, add rice, arugula, almonds, basil, cherries or cranberries, and feta. Pour in dressing and toss well, then season to taste with additional salt and pepper. Let sit for 10 minutes prior to serving, allowing the rice to soak up the dressing.
Recipe Note
WHIP THIS UP WHEN: In charge of bringing a side dish for Thanksgiving? You can't go wrong with this easy, elegant salad that everyone's sure to love. DON'T FORGET: It's easy to make tasty, tangy, tantalizing dressings and marinades from scratch with the Whiskware Dressing Shaker .
