Downshiftology · by Lisa Bryan★ 5.0 (8)
Wild Rice and Arugula Salad
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 14%
CARBS 46G63% OF CAL
5G FIBER23G OTHER18G TOTAL SUGAR
FAT 11G33% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of wild rice, arugula, and fresh vegetables with tart cranberries, almonds, and a bright lemon vinaigrette. Substantial enough for a main course.
mainamericansalad🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups baby arugula
- 3/4 cup wild rice
- 1 large cucumber (small diced)
- 3 green onions (sliced)
- 1/4 cup fresh mint (chopped)
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- salt and pepper (to taste)
- 1/2 recipe lemon vinaigrette
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 14%
CARBS 46G63% OF CAL
5G FIBER23G OTHER18G TOTAL SUGAR
FAT 11G33% OF CAL
1G SAT10G UNSAT
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
- Cook
- 40m
- Sodium
- 398mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 359mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 398MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.