WILD RICE SALAD
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad with wild rice, arugula, pomegranate, feta, pecans, and cranberries dressed in vinaigrette. Colorful and texturally complex, it's substantial enough to eat as a main or serve alongside other dishes for special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 150g (5oz / 1 cup) wild rice (, uncooked (Note 1))
- 120g (4oz) baby rocket / arugula (, roughly chopped (~2 giant handfuls))
- 1 pomegranate (, seeds only (see video, Note 2))
- 100g (3.5oz) feta (, preferably soft Danish, crumbled (Note 3))
- 3/4 cup dried cranberries ((or similar))
- 3/4 cup roughly chopped toasted pecans
- 1 cup green onions (, sliced (or chopped red onion))
- 2 tbsp white wine vinegar ((or cider vinegar, or other clear-ish vinegar))
- 6 tbsp extra virgin olive oil
- 1/2 garlic clove (, minced)
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
At a glance
PER SERVING · TIME 60M
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
- 50m
- Sodium
- 779mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 844mg
- Calcium
- 268mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 779MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.