Blueberry Walnut Wild Rice Salad

Total Time
30mins
Prep 30 mins
Cook 0 mins

I love all the components of this salad. I can't wait to see how they all taste together!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place walnuts on a baking sheet and bake 5-7 minutes, until lightly toasted. Set aside to cool.
  3. Wash and drain blueberries, remove stems and place in a large bowl.
  4. Add sugar, salt, pepper and tarragon. Toss to coat. Let stand about 15 minutes.
  5. Add rice, chicken and walnuts.
  6. In a small bowl combine dressing ingredients.
  7. Pour over blueberry mixture and mix well. Place lettuce and orange segments on four plates. Top each with salad mixture. Serve at room temperature.

Reviews

(1)
Most Helpful

I loved the taste, but not everyone at my dinner liked it -- you really have to like the taste of wild rice in order to like this recipe. I used frozen blueberries, which seemed to add extra liquid to the dressing, turning both the dressing and the wild rice a blueberry color. If using frozen blueberries, be sure to let them thaw and DRAIN. I've also used this recipe substituting fresh snipped mint leaves in place of the tarragon - a whole different taste, but good!

i_m_patty January 04, 2012

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