California Walnut Rice Salad
INGREDIENTS
- 2 cups cooked, chilled white and wild rice blend
- 2 cups baby arugula
- 1 1/2 cups California walnuts, toasted and coarsely chopped
- 1/4 cup dried cherries, chopped
- 1/4 cup dried apricots, chopped
- 1/4 cup chopped ripe olives
- 1/2 cup crumbled feta cheese
California Walnut Lemon Vinaigrette
- 1/3 cup olive oil
- 1/4 cup California walnuts
- 1/4 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 cloves garlic, minced
PREPARATION
- Place all salad ingredients in a large bowl.
- Puree all vinaigrette ingredients in a blender or small food processor.
- Drizzle over salad and toss well to coat.