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Wild Rice, Asparagus and Arugula Salad

Name: Wild Rice, Asparagus and Arugula Salad
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 cup uncooked wild rice; 1 pound asparagus; 1 tablespoon olive oil; Â½ teaspoon salt; 2 cups arugula; Â¼ cup fresh dill, chopped; Â½ cup feta cheese, crumbled; Â½ cup slivered almonds; Â½ cup olive oil; Â¼ cup red wine vinegar; Â¼ cup lemon juice; 2 teaspoons honey; 1 clove garlic, minced; Â½ teaspoon sea salt

Our quick and easy Wild Rice, Asparagus and Arugula Salad is perfect for a light spring meal. The hearty wild rice gives this recipe an extra protein boost, while the peppery arugula, fresh dill and roasted asparagus offer plenty of seasonal flavor.

Jessi Heggan

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Makes: 6-8 servings
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family

Ingredients

Salad:

1 cup uncooked wild rice
1 pound asparagus
1 tablespoon olive oil
½ teaspoon salt
2 cups arugula
¼ cup fresh dill, chopped
½ cup feta cheese, crumbled
½ cup slivered almonds

Red Wine Vinaigrette:

½ cup olive oil
¼ cup red wine vinegar
¼ cup lemon juice
2 teaspoons honey
1 clove garlic, minced
½ teaspoon sea salt

Instructions

Cook wild rice according to the instructions on the package. Let cool to room temperature.
Preheat oven to 425 degrees. Cut tough ends off asparagus and discard. Cut remaining spears in half. Place on a rimmed baking sheet and toss with olive oil and salt. Roast for 10 minutes, then let cool to room temperature.
In a jar, combine all vinaigrette ingredients and shake to combine.
In a large bowl, combine the cooked rice, roasted asparagus, arugula, dill, feta and almonds. Toss salad with the vinaigrette.
Serve immediately or store in an airtight container in the refrigerator.