Wild Rice and Citrus Salad

Prep Time: 15 min
Cook Time: N/A
Total Time: 15 min
Servings: 4
  • Wild Rice and Citrus Salad:
  • 6 cups baby arugula
  • 2 cups cooked wild rice
  • 2 cups pea shoots
  • 1 grapefruit, peeled and segmented
  • 1 orange, peeled and segmented
  • 1/4 cup toasted slivered almonds
  • 2 tbsp chopped chives
  • 1/4 cup dried cranberries (optional)
  • Orange Vinaigrette:
  • 2 tbsp Filippo Berio White Wine Vinegar
  • 2 tbsp freshly squeezed orange juice
  • 1 shallot, minced
  • 1 tsp Dijon mustard
  • 1/4 tsp each salt and pepper
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
      • Wild Rice and Citrus Salad: In large bowl, combine arugula, wild rice and pea shoots; arrange grapefruit and orange segments over top. Sprinkle with almonds and chives. Scatter dried cranberries over top (if using).
      • Orange Vinaigrette: Whisk together vinegar, orange juice, shallot, mustard, salt and pepper; whisk in olive oil. Drizzle over salad; toss to combine.

      Tip: Add quartered fresh figs if desired.



    30 Mins or Less

    Ingredient: Rice & Grains

    Cooking Method: Boil

    World Cuisine: American

    Product: White Wine Vinegar

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