September featured recipe: Apple, walnut & wild rice salad

12 servings

Apple, walnut & wild rice salad

1 cup raw wild rice blend (or barley)
1/2 cup walnuts
1/2 cup granny smith apple, diced to 1/2”
1/2 cup red delicious apple, diced to 1/2”
6T craisins
4T cider vinegar
1 1/2 tsp dried sage (1 1/2 T fresh)
1/2 tsp crushed red pepper
1/2 tsp salt
1 1/2 tsp fresh parsley, chopped
6 T olive oil

  1. Cook rice according to package directions. Drain & cool.
  2. Toast walnuts in 3500F oven until browned (6-8 minutes).
  3. Combine vinegar, sage, red pepper, salt & parsley.
  4. Whisk in oil.
  5. Combine all ingredients together and refrigerate.
    *Note: Toss cut apples in orange juice to prevent browning.

Eat your colors


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