This rice salad is sweet and savory with dried fruit, nuts, and a sprinkling of feta cheese.
2 cups cooked, chilled white and wild rice blend
2 cups baby arugula
1 1/2 cups California walnuts, toasted and coarsely chopped
1/4 cup dried cherries, chopped
1/4 cup dried apricots, chopped
1/4 cup chopped ripe olives
1/2 cup crumbled feta cheese
1/3 cup olive oil
1/4 cup California walnuts
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 cloves garlic, minced
Place all salad ingredients in a large bowl.
Puree all vinaigrette ingredients in a blender or small food processor.
Drizzle over salad and toss well to coat.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
This kale farro salad is a celebration of autumn, featuring a medley of seasonal ingredients. Toasted walnuts help make the vinaigrette creamy and add a delicious nutty flavor, a perfect balance to the sweet and acidic flavors. Raw apple and fennel add a refreshing crunch to compliment the other earthy…
Walnuts add flavor and texture to this bagel sandwich that can be eaten for breakfast or lunch, while nutritional yeast adds a cheesy flavor.
