Feta wild rice citrus salad

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
Yields 6 Servings
feta wild rice citrus salad

Ingredients

  • 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

Preparation

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.

Note:

To curl the carrot ribbons, place in ice water for about 30 minutes before serving.

Tips

Cheese alternative: Canadian Bocconcini (add salt to taste).

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Nutrition

Nutritional Information

per serving
Energy: 220 Calories
Protein: 7 g
Carbohydrate: 19 g
Fat: 14 g
Fibre: 2.5 g
Sodium: 299 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 16 % / 171 mg
Folate: 32 %
Vitamin B12: 21 %
Zinc: 31 %
Vitamin C: 18 %