Whole grain rice salad with haskap and goat cheese

Yield: 6 portions

Ingredients

For the haskap dressing

  • ½ cup (125 ml) fresh or frozen haskap (environ 65 g)
  • ½ cup (125 ml) extra virgin olive oil
  • 1 small shallot, peeled and chopped
  • 1 tbsp (15 ml) maple syrup
  • 1 tsp (5 ml) Dijon mustard
  • ½ tsp (2 ml) salt
  • Freshly ground black pepper

For the salad

  • 3 cups (750 ml) red rice, brown rice or a mix of wild rice, cooked and chilled
  • 2 large handfuls of baby spinach, arugula or other small leafed greens
  • 1 cup (250 ml) fresh or frozen haskap (environ 130 g)
  • ½ cup (125 ml) walnuts, chopped
  • 1 log (approx. 100 g) goat cheese

Préparation

Haskap dressing

Put all the dressing ingredients in a food processor or using a hand blender, puree until smooth. Store in a closed container in the refrigerator for up to 2 weeks.

Salad

In a large salad bowl, mix the rice with half of the dressing. Add the chosen greens, haskap and nuts. Toss and add more dressing, salt and pepper to taste. Add crumbled goat cheese and serve.

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