Wild Rice Salad with yogurt vinaigrette

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.

Wild Rice Salad with yogurt vinaigrette

Wild Rice Salad with yogurt vinaigrette

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.

Wild Rice Salad with yogurt vinaigrette

It’ll look something like this.  

Grind in some pepper and whisk in a few pinches of salt.  Then!  Add about a cup of Greek yogurt.  Whisk away.

Wild Rice Salad with yogurt vinaigrette

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…

Wild Rice Salad with yogurt vinaigrette

…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.

Wild Rice Salad with yogurt vinaigrette

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.

Wild Rice Salad with yogurt vinaigrette

I steamed some tiny potatoes, skin and all, and chopped then in half.

Wild Rice Salad with yogurt vinaigrette

I also threw in some fresh baby spinach, a big handful of blueberries (yes… blueberries… yes… delicious) and tossed it all together.

Wild Rice Salad with yogurt vinaigrette

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…  

Print this Recipe!

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87 thoughts on “Wild Rice Salad with yogurt vinaigrette

  1. oh my oh my oh my. that looks like the perfect dinner to whip up after a hot day at work when the weatherman promises a thunderstorm to break the heat, but yet said thunderstorm dissipates before it ever reaches your home. translation= making that this week to break the heat. p.s. i’m thinking quinoa might be a good thing in this- i don’t have any wild rice on hand, but lots of quinoa.

  2. Mmmm, yummy.

    I’m glad you were thinking about cookie dough. I thought the Pioneer woman hijacked your baking blog for a second there.

  3. This salad looks so yummy yummy yummy.

    I love the little potatoes in it and the combination with blueberries.

    And now I’m hungry. That totally sucks because its nearly 11 pm in Germany. :( Can’t go shopping for the ingredients.

    But huge thanks for the recipe. I’ll try tomorrow for lunch. Unfortunately, I’ll have to ;)

  4. This is the perfect dish for a hot summer day (like today). I know what I’m having for dinner. Thank you SOOOOO much!!

  5. While ordinarily I’m all about your baking (got cookie dough on the brain too. All. the. time.), this looks amazing! I love the addition of the blueberries especially! Definitely giving this a try. Wish I had read this before I went to the store!

  6. I would have never thought to make a yogurt vinaigrette. That sounds so fabulous! I must also say that I love 2% greek so much better than fat free – the taste is unreal. Have you ever had Siggi’s? It is like cheesecake!

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