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
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
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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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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 % |
| Zinc: | 31 % |
| Vitamin B12: | 21 % |
| Vitamin C: | 18 % |
