A colorful and healthy salad that works equally well for lunch or a Thanksgiving holiday table. It's a great mix of flavors and textures -- savory, sweet, tangy, earthy, just a little bit of crunch!
Prep Time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
• 1 cup of cooked wild rice
• 10 spears of asparagus
• ½ cup of halved cherry tomatoes
• 1 cup arugula
• 2 sliced radishes
• ¼ cup chopped walnuts
• ¼ cup golden raisins
• 2 tbsp chopped Italian parsley
• 1 tbsp chopped dill
• 3 tbsp olive oil
• 2 tsp champagne vinegar
• ¼ cup crumbled feta
• 1 tbsp lemon juice
• 2 tsp Kosher salt
• 1 tsp ground black pepper
Cooking Directions:
1. Mix olive, vinegar and lemon juice. Add dill and parsley and leave aside.
2. Cut asparagus spears into halves. Grill on high heat in a skillet for 3 minutes.
3. Mix all ingredients together, add vinaigrette, and top with feta cheese and walnuts.