Blueberry Wild Rice Salad Recipe 375 Recipes

BLUEBERRY WILD RICE SALAD

Blueberry Wild Rice Salad image

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 package (8 ounces) wild rice blend
1 tablespoon olive oil
2 cloves garlic, minced
3⁄4 cup blueberries
2 tablespoons balsamic vinegar
1⁄2 cup toasted pecans, chopped
1⁄4 cup thinly sliced scallions
3 tablespoons chopped fresh mint
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper

Steps:

Prepare wild rice blend according to package directions; drain well. Remove to mixing bowl; set aside. In a small skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Reduce heat to low. Stir in blueberries and vinegar; cook five minutes stirring frequently. Add blueberry mixture to the rice. Add pecans, scallions, mint, salt and pepper; toss to combine.

Nutrition Facts :

BLUEBERRY WILD RICE SALAD RECIPE - (3.7/5)

Blueberry Wild Rice Salad Recipe - (3.7/5) image

Provided by clawson

Number Of Ingredients 10

Ingredients

1 (8-ounce) package wild rice blend
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup blueberries
2 tablespoons balsamic vinegar
1/2 cup toasted pecans, chopped
1/4 cup scallions, thinly sliced
3 tablespoons fresh mint, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Prepare wild rice blend according to package directions; drain well. Remove to mixing bowl; set aside. In a small skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Reduce heat to low. Stir in blueberries and vinegar; cook five minutes stirring frequently. Add blueberry mixture to the rice. Add pecans, scallions, mint, salt and pepper; toss to combine.

BLUEBERRY WALNUT WILD RICE SALAD

BLUEBERRY WALNUT WILD RICE SALAD image

Great Minnesota salad with fresh blueberries and wild rice! Delish!

Provided by Kimber Lewis

Categories Lettuce Salads

Time 1h5m

Number Of Ingredients 17

Ingredients

3/4 c coarsely chopped walnuts
2 c of blueberries
1/4 tsp sugar
1/8 tsp salt
1/8 tsp white or black pepper
1 tsp fresh tarragon
1 1/2 c wild rice cooked and cooled
6 oz turkey or chicken cut into strips or chunks
DRESSING FOR SALAD
1/2 c juice of one orange
2 Tbsp champagne or white wine vinegar
1 Tbsp chopped flat leaf parsley
2 tsp fresh thyme leaves
1 Tbsp walnut oil (optional)
TO SERVE
1 bunch butter lettuce
1 large orange, peeled cut into segments

Steps:

1. PREHEAT OVEN TO 350 DEGREES. PLACE WALNUTS ON A SHEET PAN AND BAKE FOR 5-7 MINUTES, UNTIL LIGHTLY TOASTED. SET ASIDE TO COOL. WASH AND DRAIN BLUEBERRIES, REMOVING ANY STEMS. TURN BERRIES INTO A LARGE BOWL. ADD SUGAR, SALT, PEPPER AND TARRAGON. TOSS TO COAT. LET STAND 15 MINUTES. ADD WILD RICE, MEAT AND WALNUTS. IN A SMALL BOWL COMBINE THE ORANGE JUICE, VINEGAR, PARSLEY, THYME (AND OIL IF USING). POUR OVER BLUEBERRY MIXTURE AND MIX WELL. DIVIDE BUTTER LETTUCE AND ORANGE SEGMENTS AMONG 4 PLATES. TOP EACH WITH ¼ CUP OF THE BLUEBERRY WALNUT SALAD MIXTURE. SERVE AT ROOM TEMPERATURE. NOTES: MAY BE MADE 2 HOURS AHEAD

BLUEBERRY WALNUT WILD RICE SALAD

Blueberry Walnut Wild Rice Salad image

Make and share this Blueberry Walnut Wild Rice Salad recipe from Food.com.

Provided by SweetySJD

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

Preheat oven to 350°F.
Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
Wash and drain blueberries, remove stems and place in a large bowl.
Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
Add rice, chicken and walnuts.
In a small bowl combine dressing ingredients.
Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.

Nutrition Facts : Calories 524.9, Fat 19.4, SaturatedFat 2.6, Cholesterol 27.2, Sodium 108.3, Carbohydrate 70.6, Fiber 8.5, Sugar 18.4, Protein 23.1

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