California Walnut Rice Salad

By Chef Juliet Greene
Total Time
20 Mins
Serves
6
Serving Size
3/4 cup
Meal
Dinner Lunch
Course
Main Side

DESCRIPTION

This rice salad is sweet and savory with dried fruit, nuts, and a sprinkling of feta cheese.

Prep Time
15 Mins
Cook Time
5 Mins
Total Time
20 Mins
Calories
520 cal
Total Fat
41 g
Saturated Fat
6 g
Polyunsaturated Fat
17.46 g
Monounsaturated Fat
14.42 g
Cholesterol
10 mg
Sodium
500 mg
Carbohydrates
33 g
Dietary Fiber
5 g
Protein
10 g

Ingredients

  • 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

California Walnut Lemon Vinaigrette

  • 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

Preparation

  1. Place all salad ingredients in a large bowl.
  2. Puree all vinaigrette ingredients in a blender or small food processor.
  3. Drizzle over salad and toss well to coat.