Spinach Wild Rice Salad

July 1, 2020

Start with 2 pounds chopped Spinach, 1 bunch chopped Green Onions and 1 pound dried Sweetened Cranberries. You can add Power Greens, chopped Garlic Scapes, chopped Kale or chopped Celery or even a 1/2 bag of grated Parmesan Cheese. Now for the dressing which is a Mustard Parsley Vinaigrette. You will need a blender or food processor but it can be mixed by hand. In a 4 cup measuring pitcher add 1 1/4 cups Olive Oil (or any simple vegetable oil), 3/4 cups Apple Cider Vinegar, 1 teaspoon Salt, 1/4 bunch Parsley and 3 tablespoons Dijon Mustard. Now blend this up and add what is necessary to lightly coat all parts of the salad. Save what is left over, it will last refrigerated for 3 weeks. Enjoy!

 

Serve with toasted Baguettes, steamed Aspergus or Broccolli. 

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