Wild Rice Salad

Ingredients and Weight:

• Wild rice, 1.5 cups (uncooked)
• Mixed greens, 1 large bag (10 cups)
• Red bell pepper, 1 large (diced)
• Yellow bell pepper, 1 large (diced)
• Cucumber, 1 large (sliced)
• Red onion, 1/2 small (thinly sliced)
• Feta cheese, 1/2 cup (crumbled)
• Dried cranberries, 1/2 cup
• Sliced almonds, 1/2 cup
• Sunflower seeds, 1/4 cup

Vinaigrette Dressing:

• Olive oil, 1/4 cup
• Red wine vinegar, 3 tablespoons
• Dijon mustard, 1 teaspoon
• Honey, 1 tablespoon
• Salt and pepper, to taste

Preparation Time: 20 minutes

Cooking Time: 30 minutes (for the rice)

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Cook the wild rice according to package instructions.
2. While the rice is cooking, wash and prep the vegetables.
3. In a large bowl, combine the mixed greens, diced bell peppers, cucumber, red onion, and cooked wild rice.
4. In a small bowl, whisk together the vinaigrette dressing ingredients.
5. Pour the dressing over the salad and toss to combine.
6. Top with feta cheese, cranberries, almonds, and sunflower seeds.

Nutritional Information (per serving, approximately 1.5 cups):

• Calories: 300
• Fat: 15g (4g saturated)
• Carbohydrates: 40g (5g fiber)
• Protein: 10g

Dish Characteristics:

• Vibrant and colorful
• Refreshing and light
• Packed with nutrients
• Well-balanced flavors

User Comments:

• "This salad is absolutely delicious! The combination of textures and flavors is perfect."
• "I'm not a big fan of wild rice, but this salad changed my mind. It's so flavorful and satisfying."
• "This is a great salad to bring to a potluck or party. It's easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• Use high-quality olive oil for the best flavor.
• If you don't have red wine vinegar, you can substitute white wine vinegar or balsamic vinegar.
• For a vegan version, omit the feta cheese.
• To make ahead of time, prepare the salad up to 3 days in advance and store it in the refrigerator.