This springtime salad is loaded with California goodness including fresh blueberries, corn, and arugula. Topped with earthy wild or red rice, salty Parmesan cheese and a sweet tart dressing, this is a salad you'll want to serve all season long.
Prep time: 15 minutes
Serving size: Serves 4-6
Ingredients:
FOR THE SALAD
6 ounces of wild arugula
1 cup cooked wild or red rice
1 pint California blueberries
1 small red onion, thinly sliced
3/4 cup fresh corn kernels from approximately one ear of corn
5 ounces of Parmesan cheese, shaved
FOR THE DRESSING
1/3 cup honey
3 tablespoons freshly squeezed lemon juice (from approximately one lemon)
1 tablespoon minced shallot
1 teaspoon dijon mustard
1/4 teaspoon Worcestershire sauce
1/3 cup extra virgin olive oil (or avocado oil)
Pinch of salt and pepper, to taste
Instructions:
Make the dressing. Whisk the honey, lemon juice, shallot, dijon mustard, and Worcestershire sauce until smooth in a medium bowl. Add the olive oil in a steady drizzle while whisking constantly to emulsify the dressing. Add salt and pepper to taste. Store dressing in a jar until ready to use. Can be made up to 3 days ahead.
Toss the arugula, rice, blueberries, sliced red onion, and corn kernels in a large salad bowl. Drizzle the dressing over the salad, one tablespoon at a time, until lightly coated with the dressing. Toss thoroughly. Top with shaved parmesan and additional salt and pepper to taste.
Recipe courtesy of www.agirldefloured.com.
Prep time: 15 minutes
Serving size: Serves 4-6
Ingredients:
FOR THE SALAD
6 ounces of wild arugula
1 cup cooked wild or red rice
1 pint California blueberries
1 small red onion, thinly sliced
3/4 cup fresh corn kernels from approximately one ear of corn
5 ounces of Parmesan cheese, shaved
FOR THE DRESSING
1/3 cup honey
3 tablespoons freshly squeezed lemon juice (from approximately one lemon)
1 tablespoon minced shallot
1 teaspoon dijon mustard
1/4 teaspoon Worcestershire sauce
1/3 cup extra virgin olive oil (or avocado oil)
Pinch of salt and pepper, to taste
Instructions:
Make the dressing. Whisk the honey, lemon juice, shallot, dijon mustard, and Worcestershire sauce until smooth in a medium bowl. Add the olive oil in a steady drizzle while whisking constantly to emulsify the dressing. Add salt and pepper to taste. Store dressing in a jar until ready to use. Can be made up to 3 days ahead.
Toss the arugula, rice, blueberries, sliced red onion, and corn kernels in a large salad bowl. Drizzle the dressing over the salad, one tablespoon at a time, until lightly coated with the dressing. Toss thoroughly. Top with shaved parmesan and additional salt and pepper to taste.
Recipe courtesy of www.agirldefloured.com.
