Thanksgiving Salad with Wild Rice and Lemon Dressing

• Vegetarian
• Gluten free

• Produce

  • 4 cups Arugula
  • 1/2 cup Cranberries, dried
  • 1 Lemon, Juice of
  • 2 cups Mangos
  • 1 Orange, juice of
  • 1 Parsley, fresh
  • 1/2 cup Red onions

• Condiments

  • 1 Agave or honey

• Pasta & Grains

  • 2 cups Wild rice, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews

Found on pinchofyum.com

Description

Ingredients

• juice of one orange
• juice of one lemon
• ⅓ cup olive oil
• salt and pepper to taste
• agave or honey to taste (optional)
• about 4-5 cups arugula, spinach, or a greens blend
• about 2 cups cooked wild rice
• about 2 cups chopped mangos
• ½ cup cashews
• ½ cup dried cranberries
• ½ cup sliced red onions
• minced fresh parsley (optional)

Directions

• Shake all dressing ingredients together in a jar with a tight lid until smooth. Taste it and add more salt and pepper as needed (without enough salt and pepper, it will be bland, so s&p generously).
• Arrange or toss the salad ingredients together in a bowl, reserving a few slices of red onion to arrange over the top for looks. Drizzle with the dressing and toss to combine. Serve immediately after putting the dressing on the salad (or save everything separately and assemble just before serving).