- Makes: 4 Servings
- Ready In: 10 mins
- Prep Time: 10 mins
- Cook Time:
This great salad can begin with left over rice from the night before. You can make extra rice for this very reason. If you have apples in the fridge and an assortment of raw nuts in the pantry, this salad comes together easily. Throw whatever happens to be in the fridge, (parsley, dried cranberries, pine nuts and crumbled goat cheese this time), and you’ll have a healthy and filling meal in mere minutes.
Wild rice with chicken or vegetable stock and a pat or two of butter really makes a world of difference. This salad can be made with any grain, try it with quinoa, brown rice, farro, etc. There are no rules for this salad – here’s your chance to get creative and clean out that fridge all at the same time. Enjoy!
- Calories: 252
- Fat: 14g
- Protein: 6g
- Sodium: 16mg
- Carbohydrates: 27g
- Fiber: 4g
- Sugar: 5g
Nutritional Information (per serving)
- 2 cups cooked brown rice
1 apple - I like Gala or Fuji
1/2 cup nuts, I like pine nuts or walnuts
1 TBLS (or more) chopped fresh herb such as parsley, mint, basil.
Handful of dried cranberries
Crumbled goat cheese, or feta - to your liking
Salt and pepper
- Combine everything in a large bowl.
- Season with salt and pepper, and drizzle with olive oil (or walnut oil) and fresh lemon juice - adjust to your liking.
- Serve over a bed of mixed baby greens.
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