MyNutriCounter / Wild Rice Salad in Asian Vinaigrette



100g/3.5oz uncooked wild rice

100g/3.5oz apples, thinly sliced

100g/3.5oz arugula/rocket

100g/3.5oz cherry tomatoes, cut in half

50g/2oz sliced almonds

For the Vinaigrette:

30g/1oz shallots, minced

30ml/1fl oz lime juice

30ml/1fl oz maple syrup

20ml/0.66fl oz low-sodium soy sauce (gluten-free optional)

30ml/1fl oz sesame oil

1 tbsp. cilantro, chopped

1 tbsp. mint, chopped


1.Cook rice according to package directions. Cool and fluff with a fork.

2.Whisk the ingredients for the vinaigrette in a bowl.

3.Toss all ingredients with the vinaigrette.

4.Season with salt and pepper if needed.



Update Message: An interesting fact is that wild rice isn’t actually rice, but a seed that is produced by some types of aquatic grasses in North America.

Tags: vegetarian, recipes, vegan, gluten-free, dairy-free, lunch, snack, Starters

Revision: 1