Tropical Wild Rice Medley Salad

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A wonderful, refreshing summer salad.
It looks spectacular in a clear glass-serving bowl and is lovely served on leaf lettuce with slices of ripe tomato
and avocado.

~ Created by Nadine Mesch ~



Makes 6 Servings



Ingredients:
  • 3 cups cooked wild rice blend
  • 1 mango, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/4 cup shallots, minced
  • 1 cup edamame
  • 1/2 cup sweetened, flake coconut
  • 1/4 cup sliced almonds, lightly toasted
  • 1/2 cup golden raisins
  • 3 Tablespoons fresh cilantro, minced
  • 2 limes, juiced and zested
  • 1/4 cup balsamic vinegar
  • salt and pepper, to taster
Cooking Instructions:

Combine all ingredients in a large bowl, stirring gently. Season to taste with salt and pepper.

Refrigerate until ready to serve.


Nutrition facts per serving:  Calories: 290; Fat: 7g; Sodium: 410mg; Carbohydrates: 49g; Dietary Fiber: 5g; Protein: 9g % of Daily Value: Vitamin A 15%; Vitamin C 90%; Calcium 8%; Iron 10%



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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  


Recipes:
Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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