This is a hearty salad. It can be served either as an apetizer or it can be satisfying as a main meal.
Yield: about 6 servings
Ingredients for Salad
- 2 cups cooked wild rice (how to cook)
- 1½ cups cooked beets, diced
- 1½ cups chickpeas, drained well (how to cook)
- ¼ cup onions, diced
- 1 large orange, peeled and cut into pieces or use canned mandarin orange segments
Ingredients for Balsamic Reduction
- ½ cup dark balsamic vinegar
- 2 Tbsp maple syrup
- 1 clove garlic, minced or use garlic press
Instructions
- Add to a large mixing bowl the wild rice, beets, chickpeas and onions then set this aside.
- Make the balsamic reduction by putting the balsamic vinegar and maple syrup in a small saucepan. Stirring mixture constantly, bring the mixture to boil. Reduce the heat and simmer until mixture reduces to about a third. Stir in the minced garlic and allow mixture to cool then pour over the salad ingredients. Toss well.
- Garnish with pieces of fresh orange or canned mandarin orange segments.
- Cover and keep in fridge until ready to serve. Leftovers keep well for about 5 days.