This recipe has been modified using BLE structured meal planning. This makes a nice hearty meal. The white of the cauliflower makes it visually reminiscent of feta cheese.
| Each serving provides: 1 grain serving 1 protein serving 10 oz vegetables 3 oz fruit ¼ fat serving |
Salad Ingredients
(makes about 48 oz / 3 servings)
(3 grain) 12 oz cooked wild rice (how to cook)
(3 protein) 18 oz chickpeas* (canned or cooked)
(partial veg) 15 oz cooked diced beets
(partial veg) 10 oz raw cauliflower rice
(partial veg) 5 oz sweet or green onion
(1½ fruit) 9 oz mandarin orange* sections
(1 fat) 1 ½ oz walnuts
Dressing Ingredients
(free) 6 Tbsp rice vinegar
(free) 3 Tbsp flavored vinegar*
(free) 2 Tbsp ume plum vinegar
(free) 1 Tbsp Dijon mustard
(free) 1 tsp hot chili sauce, optional
Instructions
- To make the dressing, put the dressing ingredients into a personal blender and blend until smooth then set aside.
- Add to a large bowl, the wild rice, the vegetables, and chickpeas. Toss well to combine.
- Add the salad dressing and toss to incorporate. It’s ideal to refrigerate overnight to infuse the flavors. Also, the raw vegetables will release some of it’s natural juices that will combine with the dressing.
- Divide salad into 3 equal servings. Garnish with fruit and walnuts.
- Keep leftovers in refrigerator, up to 5 days.
Notes/Variations
- I use Evoolution Cranberry Pear or Cara Cara Orange Vanilla white balsamic vinegar. Use what you find appealing.
- Substitute chickpeas with white kidney beans or other protein (like tofu cubes).
- Have the protein served on the side rather that tossed in the salad.
- Use different amounts of vegetable combinations. Keep the total to 30 oz unless you want a smaller vegetable serving.