Recipe | "Mixed Greens Salad with Blueberries, Orange Segments and Wild Rice" by Sue Ready

Cook’s notes: This refreshing salad combines greens and grains packed with lots of nutrients. Kale can be substituted for mixed greens. As a time saver, make wild rice ahead, refrigerate until needed and toast pecans. Plate each salad serving rather than placing all ingredients in a salad bowl. Recipe serves four. Pork loin steaks with dried cherry-plum sauce pairs well with this salad.

  • 3 cups cooked wild rice
  • 1pint blueberries
  • 3 clementines, peeled segmented and halved
  • 1 cup diced red onions
  • ½ cup each diced sweet red and yellow mini bell peppers
  • ½ cup toasted pecans
  • Mixed greens

Citrus Dressing Ingredients:
  • 2 TB. white balsamic vinegar or Balsamic Vinegar Fig and Orange (World Market)
  • 1 tsp. grated orange or clementine zest
  • 1/4 cup clementine, tangerine or orange juice
  • 1 garlic clove, minced
  • 1/3 cup extra virgin olive oil or Blood Orange Olive Oil 
  • 1/4 tsp. salt
  • 1/4 tsp.thyme
  • 1/2 tsp. Dijon mustard
  • 2 tsp. honey

Salad Directions:
Mix wild rice, blueberries, clementines, onions and peppers in a bowl.
On each serving plate place mixed greens. Top with wild rice mixture and sprinkle toasted pecans, drizzle with dressing.

Dressing Directions:
Mix all ingredients in a blender and drizzle over salad.

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