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Bell Pepper Wild Rice Salad
As tasty as it is colorful, filled with all kinds of nutritious ingredients, this Bell Pepper Wild Rice Salad makes for a perfect side dish or light vegetarian meal!
Course
Salad, Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Rice cooling time
1
hour
hour
Total Time
1
hour
hour
Servings
4
Calories
385
kcal
Author
Sonia! The Healthy Foodie
Ingredients
1
cup
wild rice blend
or other rice of your choice
4
bell peppers
1 orange, 1 red, 1 yellow, 1 green, diced
1
cup
sliced Kalamata olives
pitted
1/2
cup
grated Parmesan cheese
1/2
cup
sliced almonds
toasted*
1/2
cup
parsley
chopped
1/2
medium red onion
chopped
Vinaigrette
1/4
cup
extra-virgin olive oil
2
tbsp
apple cider vinegar
1
tbsp
Dijon mustard
1
tbsp
honey
2
cloves
garlic
minced
1
tbsp
dried oregano
1/2
tsp
Himalayan salt
1/2
tsp
ground black pepper
US Customary
-
Metric
Instructions
Cook the rice according to the instructions on the package and let it cool down to room temperature, about one hour.
Then, prep all your veggies and place them in a large mixing bowl, along with the cooled rice.
In a separate container, combine all the ingredients for the vinaigrette and whisk until well combined; pour over the reserved salad and stir well.
Serve immediately or leave in the fridge for a few hours to allow flavors to develop.
Stir in toasted almonds at the moment of serving.
This salad will keep well in the refrigerator for up to a few days
Notes
*To toast the almonds, place them in a dry skillet set over medium-low heat and cook them, stirring often, until slightly golden and fragrant.
Nutrition
Calories:
385
kcal
|
Carbohydrates:
19
g
|
Protein:
10
g
|
Fat:
31
g
|
Saturated Fat:
5
g
|
Cholesterol:
11
mg
|
Sodium:
1063
mg
|
Potassium:
461
mg
|
Fiber:
6
g
|
Sugar:
11
g
|
Vitamin A:
4620
IU
|
Vitamin C:
163.4
mg
|
Calcium:
238
mg
|
Iron:
2.4
mg