Yield
6 Servings
Preparation time
10 minutes
Ingredients
1 shallot (quartered)
1⁄4 cup champagne or white balsamic vinegar
3 cups cooked and cooled wild rice
1 tablespoon Dijon mustard
1 teaspoon salt
1⁄4 teaspoon black pepper
1⁄3 cup red onion (finely chopped)
1 red bell pepper (finely chopped)
1⁄2 cup sliced or slivered almonds
3⁄4 cup dried black currants, blueberries, or cranberries
1⁄4 cup olive oil
Instructions
With a blender or food processor, blend first 6 ingredients (shallot through black pepper) until smooth and creamy. Set aside. In a large bowl, mix remaining ingredients. Pour dressing on top and toss until coated. Serve slightly warmed. Store in airtight container for up to a week.
Notes
Per serving: 526 calories, 14 grams fat (2 grams saturated fat), 0 milligrams cholesterol, 427 milligrams sodium, 88 grams total carbohydrates, 9 grams fiber, 18 grams protein.
