Roasted Pepper and Wild Rice Salad

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Wild Rice Salad

This salad is light yet still very filling. It makes a great side once the weather starts warming up and you are looking for something cool and light to accompany your meals. It also saves well, so make extra and bring it to work for lunch the next day.

The celery and apple add a lot of freshness, as does the crumbled goat cheese. The instructions ask you to broil the bell peppers, but if you’re shot on time, using jarred bell peppers is a quick work-around and will essentially provide you with the same end result.

Ingredients: 

2 cups mixed wild rice
1 bell pepper, halved lengthwise and seeded
1 stick celery, sliced crosswise into ¼ inch pieces
1 apple, halved, cored, and sliced thinly crosswise
½ cup red cabbage, chopped
2 green onions, chopped
½ cup feta cheese, crumbled
½ cup walnuts, toasted and very coarsely chopped
juice of one lime
2 T extra virgin olive oil
salt and pepper, to taste

Instructions: 

Turn on broiler. Lightly drizzle bell peppers with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet under broiler until skin is beginning to char. Remove from heat and immediately place in a plastic bag. Once cooled, peel skin from peppers and slice into thin strips.

Cook rice according to package. Combine all ingredients except lime juice and olive oil, and stir to combine. Add lime juice and olive oil and season with salt and pepper to taste. Allow salad to cool before serving.