Wild rice salad with cranberries apricots and avocado

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1/2 cup Cranberries, dried sweetened
  • 1/2 cup Dried apricots
  • 1 cup Parsley
  • 1 Shallot, small
  • 3 Tangerines

• Condiments

  • 2 tsp Agave or honey
  • 2 tsp Dijon mustard

• Pasta & Grains

  • 2 cups Wild rice

• Baking & Spices

  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 cup Pecans, toasted

Found on healthyseasonalrecipes.com

Description

Directions

• Place rice in a large saucepan. Cover generously with water. Bring to a simmer over high heat. Reduce heat to medium-low or to maintain a simmer, and cook until the rice is just tender but not mushy, 45 to50 minutes.
• Zest and juice one tangerine. Segment the remaining two tangerines, and set aside. Add the zest and juice to a blender. Scoop ¼ avocado into the blender. Add shallot, oil, vinegar, mustard, agave or honey and salt and puree until smooth. Pour into a large bowl.
• Stir the hot rice into the dressing and let cool to room temperature, 35 to 42 minutes.
• Stir in parsley, pecans, cranberries, apricots and the reserved tangerine segments. Dice the remaining avocado and gently stir into the salad.

Nutrition