Salads

Wild Rice and Edamame Salad

Shelly Redmond
June 27, 2014
50

Today I have a terrific salad recipe for you that can either be served as a side dish (4th of July bbq anyone?) or as a main dish for lunch. I made this salad and portioned it into individual containers for lunches and, let me tell you, it was delicious! The combo of the chewy wild rice with the edamame, carrots, almonds and dried cranberries is hard to beat. Plus, this salad is so substantial that you will not get hungry before dinner! I promise! Enjoy!

6
1/2 c. sliced almonds
1 T. sesame seeds
2 c. wild rice, cooked according to package directions
2 green onions, thinly sliced
2 c. shelled cooked edamame (I bough frozen and steamed it)
2 medium carrots, peeled and diced
1/2 c. dried cranberries
2 T. extra virgin olive oil
2 T. sesame oil
1/4 c. rice vinegar
2 t. honey
2 t. salt
1/2 t. pepper
Place the almonds in a small skillet over medium heat and toast, stirring often, until golden brown. Transfer to a bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown. ...
See the full directions on my site
Nutritions

Calories
419

Sodium
829mg
34% DV

Fat
16g
24% DV

Protein
16g
32% DV

Carbs
56g
19% DV

Fiber
10g
43% DV
Mixed Lunch Vegetarian Rice/Grains

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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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