Beet & Wild Rice Salad
Cheyenne Broughton, Minneapolis, MN
2022 Wild Rice Recipe Contest Finalist
- 2 cups cooked wild rice
2 Just Bare® Boneless Skinless Chicken Thighs, cooked and cubed
1 tsp each: kosher salt and freshly ground black pepper
1 pkg (8 oz) cooked beets, sliced
1 tbsp each: canola oil and red wine vinegar
1 English cucumber, sliced
1 bunch scallions, sliced
¼ cup finely chopped fresh dill
½ cup toasted walnuts
4 oz crumbled feta cheese
Dressing (whisk together; chill):
¾ cup Greek yogurt
1 tbsp lemon juice
zest from 1 lemon
1 tbsp each, minced: chives and garlic
1 tsp honey
1½ tsp onion powder
½ tsp dried oregano
¼ tsp each: freshly ground black pepper and mustard powder
1 tsp kosher salt
In large bowl, combine ingredients. Add dressing; toss.
4 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council