Strawberry, Swiss Chard and Wild Rice Salad
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4 servings
Ingredients
For the salad:
  • heaping 1/2 cup dry wild rice
  • 1 bunch Swiss chard (about 5 stalks), rinsed and dried
  • 1/4 cup packed fresh mint leaves, thinly sliced
  • 2 cups sliced strawberries
  • 3/4 cup walnuts
  • 3 oz goat cheese, crumbled
For the dressing
  • 1/3 cup fresh lemon juice (about 1 1/2 lemons)
  • 2 Tbsp olive oil
  • 1 Tbsp honey
Instructions
  1. Rinse and drain the wild rice. Add to a small pot with 3 cups of water. Simmer for 45 minutes, or until tender. Drain and set aside to cool.
  2. Meanwhile, make the dressing by whisking together the lemon juice, olive oil, and honey. (You can microwave for 10 seconds so that the honey dissolves more easily.) Taste and adjust. I like my salad dressings low on the oil, so you may consider adding more olive oil to suit your tastes.
  3. Separate the tough Swiss chard stems from the leaves. Discard the stems or save for another use. Roll up the leaves lengthwise (like a cigar) and slice thinly. Add to a large salad bowl.
  4. Add the cooked wild rice, sliced mint leaves, strawberries, and walnuts to the bowl with the chard. Pour about half of the dressing over the salad and toss to coat. Top with crumbled goat cheese for serving. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/06/strawberry-swiss-chard-and-wild-rice-salad/