Wild Rice Salad with yogurt vinaigrette
Right now, all I can think about is raw Chocolate Chip Cookie Dough.
But… that’s not why we’re here today. Today we have to talk about rice and beans and vegetables. I just want you to know that what I’m really thinking about it… cookie dough. Oooh cookie dough.
Ok.. let’s focus. I’ve been making some version of this Wild Rice Salad for the last month. For this particular recipe I used a really lovely mixture of black and brown rice from Goose Valley. LOVE. It’s hearty and healthy and holds up to these salad concoctions. I’m a fan.
To my cooked wild rice I add just about anything and just about everything. Aaaand, I made my own vinaigrette with fresh herbs and Greek yogurt. Holy heckballs…. am I healthy, or what!?
Let’s do this so we can talk about cookie dough this week. On the real.
First let’s make a yogurt vinaigrette. This isn’t like baking. We don’t need precise measurements… just a spoonful of this, a giant dollop of that… it’ll be good. Trust me.
Whisk together a heaping spoonful of Dijon or whole grain mustard with a heaping spoonful of honey and about 1/4 cup of red wine vinegar.
It’ll look something like this.
Fresh herbs. I’ve got parsley, chives, a young garlic up from there (with garlic chives attached) and a few mint leaves. I minced these bad boys up and…
…added them to my dressing. Give it a whisk. Give it a taste. Add more salt and pepper as needed. This dressing will be tangy and super fresh tasting and will keep in the fridge for about 5 days. Super.
What do we have here? About 5 cups of wild and brown rice, a can of garbanzo beans and a can of roughly chopped artichoke hearts. Superb.
I steamed some tiny potatoes, skin and all, and chopped then in half.
I also threw in some fresh baby spinach, a big handful of blueberries (yes… blueberries… yes… delicious) and tossed it all together.
With a big spoonful of the tangy yogurt vinaigrette… dang… we just got fancy and healthy all in one bite. Let’s pat ourselves on the back… and go make something with cookie dough. Win… win.
Oh. You want to print out this recipe? Sure…
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This salad looks gorgeous, and right up my alley!
I’ll be making it this week. Cookie dough sounds good too, though… I’m like that. I like the unhealthy stuff, but I also love healthy food like this salad. Either extreme side of the scale! Like cookie dough or a raw salad ;)
healthy! gonna gice this a try, looks very yummy
Yum! I’m so glad you threw something like this on your blog. It was a pleasant surprise :)
Oh dear. This salad looks really really delicious. Probably because it contains all of my favorite things. Yum yum.
WHY DO i ALWAYS LOOK AT YOUR SITE BEFORE i CAN GO HOME FROM WORK AND EAT??? i TORTURE MYSELF!! THIS LOOKS AMAZING. i AM SHARING WITH MY OFFICE MATES. :)
Deeeelish! Can’t wait to try this one out.
This looks like such a healthy and delicious salad. Perfect to take to work for lunch.
YUM! How did you know I’ve been craving a wild rice salad!?! – so great that you added blueberries to it! And the dressing….wowsers!!!!
Gorgeous! I am thinking dried cranberries might also be good.
Oh boy does this look good!!!
this recipe looks amazing! im definitely going to make it this weekend for a fourth of july bbq. one question, how well does it hold up? does it have to be made right before serving?
this salad holds up very well. I pour the dressing on just before I’m about to serve it but otherwise it’s a great fridge salad. it stays fresh for days.
i made this today. the dressing is so yummy, will definitely make again!
So this might be an awesome thing to take to a cookout on Sunday…
looks absolutely tasty!
Ooh – I’m so going to make this! I just had to give up wheat (sob) for the duration of breastfeeding my (totally worth giving up wheat for) daughter. She’s only 8 weeks old and I want to nurse for a year… I wonder how much of this salad I can eat in lieu of chocolate chip cookie dough balls?
Wow everything about this salad is just perfect!
I made this last night. It was my birthday, and my husband said we’d do whatever I wanted for dinner. I wanted to make this salad. YUM. Best. Birthday. Salad. EVER. I used roasted sweet potatoes instead of steamed new potatoes and it was amazing.
I made this salad last night. It was so good. Thanks for creating it and sharing it. My dressing turned out really tangy. I added more honey and it still had that get you in the back of the throat thing. Not sure what I did wrong but it was still amazing! Thanks.
Hi Joy! I made this for my family tonight and it was very well received. The yogurt dressing: ridiculously amazing. I added some pan-fried tempeh on top of the salad and it was a good addition. I am not a blueberry person at all (I know, I’m weird) but I threw them in because I trust you! And I must say I was pleasantly surprised. Thanks again for helping to facilitate our family bonding time this week, haha :)
Joy, this is the best healthy salad recipe ever! I have been reading your blog, and following you for a while now… not only you keep surprizing me with your wonderful recipes, I also feel like I can totally relate to you :) You are AMAZING!!!
i just made the vinaigrette. soooo good. my husband and i stood over the counter and dipped warm tortillas (the whole wheat organic olive oile one’s from traders) and left over cold breaded chicken into the bowl of it and just looked at each; eyes heavenward. yum! i used the red wine vinegar though next time i think i’ll try it with an orange muscat champagne vinegar and a bit of crushed red pepper flakes.
Mmmmmm just decided to make this with my roommates tonight– the vinaigrette was the BOMB DIGGITY. I might have it for dessert…and breakfast…and lunch. Such a good recipe… thanks Joy!
Joy – I made this for dinner tonight, and I was blown away! So fresh and delicious. I am in love. Thanks so much for sharing this recipe and inspiring me to make more healthy and scrumptious meals like this. : )
this makes me so happy!!
I’m eating this right now for lunch. Cold-cold right out of the fridge. I couldn’t find marinated artichoke hearts at the store, so I subbed it with roasted red+yellow peppers and red onions to add some sweet fancy flavor… I’m eating this and I’m thinking adding roasted sweet potatoes will make this A+. Except I have the sweet potato saved for your kale and sweet potato soup. Mm. Anyway. This was hearty-licious… and your know what, the yogurt vinaigrette is just makin’ me crave some sugar in my mouth. Think deep chocolate.
this looks AWESOME. you should make a feature on your blog where you can save recipes to some sort of recipe-box-saving-magical-thing. yep. but for now i’m totes saving this as a bookmark!