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Dawn Bailey: "This salad is delicious. I was longing for a wild…" Read More
14Ingredients
55Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. carrots
- 1/2 tsp. salt
- 2 Tbsp. olive oil
- 1/2 tsp. ground cinnamon
- 1/2 tsp. smoked paprika
- 1/8 tsp. ground cloves
- 1/8 tsp. ground cumin
- 1 cup wild rice
- 1/2 tsp. salt
- 2 Tbsp. olive oil
- 2/3 cup salted pistachios (shelled)
- 1/2 cup raisins
- 5 oz. baby arugula
- 1/2 cup lemon vinaigrette
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium770mg32% |
Potassium990mg28% |
Protein13g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate60g20% |
Dietary Fiber9g36% |
Sugars18g |
Vitamin A400% |
Vitamin C20% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Dawn Bailey 4 years ago
This salad is delicious. I was longing for a wild rice salad like the salads I had grown up with in Minnesota, home of the best wild rice in the world as I refer to the only real wild rice. I live in California now and have finally found a source for real Minnesota wild rice. I made this salad but substituted the carrots for yams, also used golden raisins is=nstead of the black raisins and it was amazing. Excellent fall salad, served it with lamb and fresh vegetables stuffed delicate squash. Paired this meal with a cool weather zinfandel from Balletto Vineyards. It was to die for.