Wild Rice Salad

Weeknight Shrimp & Wild Rice

Super Easy

Wild Rice Salad

2 c wild rice blend

1 c asparagus pieces, cooked

1/4 c olives, pitted and halved

1/2 c grape tomatoes, roasted

1/4 c fresh parsley, torn

1/4 c baby arugula

8 T green onion vinaigrette (*see below)

sea salt

shrimp, optional

Old-school Translations

c=cup; T=tablespoon; t=teaspoon


Here's what you'll do...

Cook rice blend according to the package directions. Drain water and set rice aside. Transfer ingredients to a bowl.

Enjoy immediately or refrigerate for later.

This recipe easily doubles for a larger crowd, but can also be scaled for a family of one with leftovers.

Green Onion Vinaigrette

3/4 c grapeseed oil

1/2 c white balsamic vinegar, preferably O or Alessi

1 1/2 T Dijon mustard

1/3 c green onions, chopped

sea salt

Weeknight Shrimp & Wild Rice Salad

Here's what you'll do...

To make the vinaigrette, add all ingredients to a Mason jar. Secure the lid and shake vigorously for a minute.

Taste and adjust sea salt. If too acidic, sprinkle in a pinch of sugar.

Easy Solutions

Not only is this a simple weeknight dish, but also perfect for potluck, CLL (Church Ladies' League) or even a picnic.

I'd even go as far as telling you to double the vinaigrette. Why? It's delicious over a garden salad and stirred in pasta salad. Oh, and a tablespoon or two will transform your stuffed eggs.

Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.

This recipe was originally featured at the Southern Women's Show Memphis. For even more fresh and easy ideas, visit here anytime.