Summer Wild Rice Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful summer salad combining wild rice with fresh berries, vegetables, pecans, and feta in a honey-lemon vinaigrette. It's a refreshing side dish that can be prepared ahead for potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 1/2 cups wild rice blend (cooked (approx, 1 ½ cups uncooked))
- 1 1/2 cups chopped strawberries
- 6 oz. blueberries (about 1 cup)
- 1 red bell pepper (chopped)
- 1/2 bunch (1/2 pound asparagus, chopped)
- 3 tablespoons chopped red onion
- 1/2 cup caramelized pecans (almonds or walnuts*)
- 1/4 cup feta
- 1/4 cup fresh basil (chopped)
- 1/4 cup olive oil
- 2 tablespoons lemon juice (to taste)
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1810mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 173mg
- Calcium
- 89mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1810MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.