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Wild- and Brown-Rice Salad

Martha Stewart
  • minutes
  • Serves 10

INGREDIENTS

2

stalks Celery

6 oz

Cherry tomatoes, red

1/4 cup

Cilantro, fresh

1/2

Red onion

1/2

Seedless cucumber, quartered lengthwise and cut into 1/4-inch slices

1

Yellow bell pepper

1 1/2 tbsp

Balsamic vinegar

1/4 tsp

Dijon mustard

1 1/2 cups

Wild rice, cooked

1/4 tsp

Black pepper, freshly ground

1 tsp

Salt, coarse

1 tbsp

Olive oil