Blueberry Walnut Wild Rice Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love all the components of this salad. I can't wait to see how they all taste together! Ingredients:
3/4 cup walnuts, coarsely chopped |
2 cups fresh blueberries |
1/4 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 teaspoon fresh tarragon, chopped |
1 1/2 cups wild rice, cooked and cooled |
6 ounces chicken breasts, cooked and cubed |
1 cup orange juice, freshly squeezed |
2 tablespoons white wine vinegar |
1 tablespoon flat leaf parsley, chopped |
2 teaspoons fresh thyme leaves |
1 tablespoon walnut oil (optional) |
1 head butter lettuce |
1 orange, peeled and segmented |
Directions:
1. Preheat oven to 350°F.
2. Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
3. Wash and drain blueberries, remove stems and place in a large bowl.
4. Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
5. Add rice, chicken and walnuts.
6. In a small bowl combine dressing ingredients.
7. Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.
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