INGREDIENTS
3 cups
tightly packed arugula leaves, washed and dried
1 1/2 cups
grape tomatoes, sliced in half
1 cup
cooked wild rice cooked with ¼ teaspoon salt (1/2 cup dry)*
1
Recipe caramelized onion and balsamic dressing (below)
1 pinch
course Celtic sea salt (optional, but delicious)