Wild Rice Salad With Avocado Yogurt Dressing Recipes

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WILD RICE SALAD



Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

AVOCADO SALAD DRESSING



Avocado Salad Dressing image

Buttermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2 cups.

Number Of Ingredients 10

1 cup buttermilk
1/2 cup fat-free plain yogurt
1 medium ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon pepper
Salad greens and vegetables of your choice

Steps:

  • Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.

Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

AVOCADO & WILD RICE SALAD



Avocado & Wild Rice Salad image

This salad has a very different taste and looks lovely on a luncheon table. I usually prepare the rice the night before so it is ready to prepare in the morning, by lunch the salad is ready to serve. I use Rice a Roni Wild Rice Pilaf mix for this recipe most often, but you may use the wild rice mix of your choice. Adapted from a recipe found in Quick Cooking.

Provided by HeatherFeather

Categories     Rice

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 9

2 (6 ounce) packages long grain and wild rice blend, such as uncle ben's or 2 (6 ounce) packages Rice-A-Roni
2 ripe avocados, peeled and cut in small chunks
1 (8 ounce) jar marinated mushrooms, undrained
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1 -2 cup cherry tomatoes, halved & quartered
1 red bell pepper, seeded and diced
2 -3 green onions, sliced
1/2 cup Italian salad dressing
lettuce leaf, garnish

Steps:

  • Follow package directions to prepare the rice mixes and cool in the fridge.
  • Combine cold rice with the remaining ingredients, tossing gently to combine.
  • Cover and refrigerate overnight or at least for 6 hours.
  • When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.

AVOCADO AND RICE SALAD



Avocado and Rice Salad image

Make and share this Avocado and Rice Salad recipe from Food.com.

Provided by MsPia

Categories     Rice

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups cooked basmati rice
1 large tomatoes, chopped
3/4 cup vidalia onion, chopped
3 tablespoons cilantro, snipped
3 tablespoons lemon juice
2 tablespoons jalapenos, chopped
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado, chopped
2 tablespoons lime juice
3 cups romaine lettuce, shredded
6 limes, wedges

Steps:

  • In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
  • Toss avocado with lime juice; stir into rice mixture.
  • Cover and chill for 2 to 8 hours.
  • Spoon mixture on top of shredded romaine lettuce.
  • Serve with lime wedges.

WILD RICE SALAD WITH AVOCADO YOGURT DRESSING



Wild rice salad with avocado yogurt dressing image

Categories     Avocado     Bacon     Leafy Green     Lemon     Rice     Squash     Yogurt     Salad     Summer     Dinner     Lunch     Sauté     Healthy     High Fiber     Quick & Easy

Number Of Ingredients 15

2 cups wild rice, cooked
4 cups baby arugula
2 ears fresh corn
1.5 cups zucchini, cut into 1/2" pieces
1/2 cup sweet onion, sliced into thin wedges
1/2 tablespoon olive oil
4 slices thick sliced bacon
1 piece medium avocado
1/2 cup greek yogurt
1 ounces juice of 1/2 lemon
2 tablespoons olive oil
1 tablespoon water
1 tablespoon parsley, fresh
1/2 teaspoon salt
1/2 teaspoon basil, dried

Steps:

  • OK, you need to cook the wild rice in advance and let it cool. The rest takes only 20 minutes
  • Shuck the corn and drop into unsalted water. Set heat to high. Bring to boil, wait 3 minutes and turn off. Remove ears from pot to cool.
  • Chop zucchini into 1/2" pieces. Combine with sliced onion and olive oil, and either saute on high heat or roast in a convection toaster oven (I do the latter) until onions start to brown and zucchini starts to soften. Don't overcook.
  • Cook the bacon. The bacon is key, find meaty, thick strips. Drain and chop into generous pieces.
  • Combine avocado, yogurt, lemon juice, olive oil, water, parsley, salt and basil in a food processor and whirl until smooth and creamy. Add water to desired consistency. You want about the same as the greek yogurt, not sour cream thick, not runny.
  • Cut the kernels off the corn.

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