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Wild Rice & Edamame Salad
At least 8 servings
½ C blanched slivered almonds; toasted
2 T white sesame seeds; toasted
4 C cooked, cooled wild rice
3 medium scallions, thinly sliced, white and light green parts only
2 C shelled, cooked edamame
2 medium carrots, peeled and finely diced
½ C dried cranberries
Dressing:
3 T olive oil
2 T toasted sesame oil
¼ C rice vinegar, more to taste as needed
2 tsp honey
Kosher salt and freshly ground black pepper
Put all salad ingredients into a large bowl…toss to combine.
Whisk together dressing ingredients, drizzle over salad, toss to combine. Taste and adjust vinegar, salt and pepper as needed.
Cover and chill at least 1 hour before serving.
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