Spinach Wild Rice Salad

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.

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
FOLLOW US ON SOCIAL MEDIA​ 
  • Wix Facebook page
  • Facebook Social Icon
  • Instagram Social Icon
Visit Us

​TODAY @:​​

126 South Main Street
River Falls WI 54022

We would love to hear from you!

Call us at: 715-425-7971