This gorgeous salad is full of inviting colours, subtle textures, creaminess and tang. The citrus adds festive flair and pairs particularly well with the Feta.
- Prep: 20 min
- Cooking: 20 min
- 1/2 cup (125 mL) wild rice
- 1 beet (any colour)
- 2 small carrots (any colour)
- 1 Boston lettuce
- 1/2 head of radicchio
- 6 oz (180 g) Canadian Feta coarsely crumbled
- Pomegranate arils to taste
- 1/3 cup (75 mL) orange juice
- 3 tbsp (45 mL) olive oil
- Freshly ground pepper
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Place rice and 1 cup (250 mL) water in a saucepan. Bring to a boil. Cover and cook for 15–20 minutes or until rice has absorbed all the water.
Transfer to a bowl and let cool.
Meanwhile, peel and thinly slice beet. Peel carrots and then make ribbons using a peeler.
Arrange Boston lettuce and radicchio leaves on a large serving plate. Top with rice, beets, carrots, Feta and pomegranate arils. In a small bowl, mix orange juice with olive oil and pour over salad. Season with pepper and serve.
To curl the carrot ribbons, place in ice water for about 30 minutes before serving.
Cheese alternative: Canadian Bocconcini (add salt to taste).
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||16 % / 171 mg|
|Vitamin B12:||21 %|
|Vitamin C:||18 %|