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

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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