Summer salads are great, but winter salads can be even better! This Wild Rice Salad with Bok Choy is a “full meal kind of salad” and wanted to make sure the calories don’t go sky-high so I used Recipe IQ App to help me calculate all the important nutrients. Turns out, it has 338 calories per serving, according to Recipe IQ App.
A mesclun of textures, this refreshing salad combines crisp bok choy, chewy wild rice, and crunchy almonds with a homemade vinaigrette. While it’s perfectly paired with a protein on the side, it makes a grand addition to any potluck or Superbowl gathering, or even for a weeknight meal by itself, as I ate it. Watch a video of this recipe.
Wild Rice Salad with Bok Choy, Nuts & Seeds
1 cup wild rice
1 large bok choy
3 scallions, green and white parts, chopped finely
¾ cup pumpkin seeds
¾ cup sliced almonds
Kosher salt and freshly ground black pepper
For the Dressing:
3 tablespoons soy sauce
1/3 cup white wine vinegar
1/4 cup turbinado sugar
¾ cup olive oil
- Cook the Wild Rice: Place it in a medium pan and cover with water, at least 2 inches above the rice level. Cover the pan, and simmer on low heat until the rice is tender about 45 minutes. Drain and set aside and let it cool.
- Cut the bok choy into ¾-inch pieces and place in a bowl; add the scallions, pumpkin seeds, almonds, and wild rice.
- Combine the soy sauce, white wine vinegar, and sugar in a blender. With the machine on, add the oil in a slow steady stream until it comes together. Transfer to a container until ready to use. This sauce can be done up to 5 days ahead of time.
- Pour enough dressing over the salad mixture and toss to combine. Taste and season lightly with salt and pepper. Let the salad sit for at least 20 minutes before serving. Serve slightly chilled or at room temperature.
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