Arugula, Dried Cherry And Wild Rice Salad



1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 35 minutes to 45 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
2. To toast the almonds, warm one teaspoon olive oil in a small skillet over medium-low heat. Add the almonds and a pinch of salt and cook until they’re turning lightly golden and fragrant, about 4 to 5 minutes, stirring frequently. Set aside to cool.
3. In a small bowl, whisk together the dressing ingredients until emulsified.
4. To assemble the salad, transfer the cooled rice to a large bowl. Add the arugula, chopped basil, almonds, sour cherries and feta. Pour in the dressing, toss well and season to taste with additional salt and pepper (be sure to add enough salt so that the flavors really sing!). Set the salad aside for 10 minutes before serving, to give the rice time to soak up some of the dressing.

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Nutrition Facts
4 Servings Per Recipe
Serving Size 1 Serving
Amount Per Serving
Calories 230
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Trans Fat 0g
Cholesterol 6g 2%
Sodium 87mg 4%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Total Sugars 10g
Includes 0g Added Sugars 0%
Protein 6g 12%

Potassium 204mg 4%
Vitamin A 11%
Vitamin C 6%
Calcium 12%
Iron 7%
Vitamin E 1%
Vitamin K 29%
Thiamin 2%
Riboflavin B2 13%
Niacin 3%
Vitamin B6 4%
Vitamin B12 2%
Panthotenic Acid 2%
Phosphorus 8%
Magnesium 13%
Zinc 2%
Selenium 5%
Copper 9%
Manganese 17%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.