Wild Rice & Watercress Salad
During the holidays, many of us are looking for festive, healthy side dishes. And for those of us who prefer gluten-free and dairy-free bites, our options can be harder to find. So trust me when I say you won’t be disappointed with this flavorful and hearty salad! Your guests will be asking for more.
- 2 Tablespoons apple cider vinegar
- ¼ cup pure maple syrup or honey
- ½ cup olive oil
- 1 Tablespoon fresh lemon juice
- Sea salt and freshly ground pepper
- 3 cups vegetable broth
- ¾ cups wild rice
- ½ cup carrots (sliced to matchsticks)
- ¼ cup diced tomatoes
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
- 1 bunch watercress, stemmed
To make the dressing, combine all dressing ingredients in a small bowl. Whisk to blend and refrigerate while you make the salad.
In a large pan, combine vegetable broth and wild rice. Bring to a boil. Cover and simmer for 50 minutes.
Spread rice on a baking sheet to cool.
In a large bowl, combine rice, carrots, tomatoes, cranberries, and pumpkin seeds. Mix. Add dressing and toss to coat.
Optional: cover and refrigerate for 1 hour.
Serve rice mixture over watercress.
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