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Wild Rice and Broccoli Salad With Walnuts

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Wild Rice and Broccoli Salad With Walnuts Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
433
Calories from Fat
153
% Daily Value
Total Fat
17g
26%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
281mg
12%
Total Carbohydrates
61g
20%
Dietary Fiber
10g
40%
Sugars
8g
Protein
16g
Calcium
78mg
8%

Number of servings: 4

Calories per serving: 433

Preparation time: 30 min

Total time: 55 min

Ingredients

1 cup wild rice

3 cups water

3 cups broccoli florets, sliced in half

1 cup thinly sliced carrots

12 cup chopped red bell pepper

4 sliced green onions, tops included

1 (15-oz) can low sodium garbanzo beans, drained

14 cup low-fat mayonnaise

2 tbsp honey mustard

2 tbsp red wine vinegar

1 tbsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

12 cup chopped walnuts

4 cups salad greens

2 tomatoes, quartered

Directions

1. In a large saucepan bring the rice and water to a boil. Cover, reduce heat, and simmer for 40 to 45 minutes or until cooked.

2. Meanwhile, while the rice is cooking, steam the broccoli and carrots until tender. Rinse under cold water to cool.

3. In a large bowl combine the peppers, onions, beans, and cooked broccoli and carrots.

4. In a small bowl mix the mayonnaise, honey mustard, vinegar, and salt-free seasoning.

5. Drain the water from the cooked rice and cool to room temperature.

6. Add the rice, dressing, and walnuts to the vegetable mixture and mix well.

7. Divide salad greens on 4 plates and top with wild rice and broccoli salad. Add 2 slices of tomato to each plate.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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