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Arugula and Wild Rice Salad

Cookie and Kate
  • 55 minutes
  • Serves 4

INGREDIENTS

5 oz

Arugula

1/2 cup

Basil, fresh

1/2 cup

Cherries or cranberries, dried tart

1

medium clove Garlic

2 tsp

Dijon mustard

1 tsp

Honey or maple syrup

2 tbsp

Lemon juice

1 cup

Wild rice

1

Black pepper, Freshly ground

1/4 tsp

Sea salt, fine

13 tsp

Olive oil

1/2 cup

Almonds

1/2 cup

Feta or goat cheese