Here, fresh arugula is whirred into a peppery pesto for dressing this wild rice salad featuring cherry tomatoes, crumbled feta and toasted pine nuts.

EatingWell.com, April 2022

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Credit: Charlotte & Johnny Autry

Recipe Summary

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups arugula, Parmesan, oil, garlic, salt and pepper in a food processor and pulse until smooth.

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  • Place wild rice in a medium bowl. Add the arugula pesto, tomatoes, feta (or goat cheese) and the remaining 1 cup arugula; toss to coat. Sprinkle with pine nuts.

Nutrition Facts

1 cup
299 calories; protein 8g; carbohydrates 19g; dietary fiber 2g; sugars 3g; fat 22g; saturated fat 5g; mono fat 13g; poly fat 3g; cholesterol 17mg; vitamin a iu 1182IU; vitamin b3 niacin 2mg; vitamin c 13mg; vitamin d iu 4IU; vitamin e iu 4IU; folate 48mg; vitamin k 28mg; sodium 422mg; calcium 173mg; chromium 1mcg; iron 1mg; magnesium 51mg; phosphorus 195mg; potassium 355mg; zinc 2mg; omega 6 fatty acid 3g; niacin equivalents 3mg; selenium 6mcg.
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