The Salad Part
- 2 c cooked wild rice (about 1/2 c raw)
- 2 large sweet potatoes, peeled and diced (3-4 c)
- 1 T olive oil
- 1 T chili powder
- salt and pepper to taste
- 3 c arugula
- 1/2 c cashew pieces (or whatever nuts on hand)
1. Cook wild rice (1/2 c to 1.5 c water, boil for 30 minutes). Cool and mix with a bit of the lemon dressing and refrigerate.
2. Mix sweet potatoes with olive oil and chili powder. Roast at 350 for 20-25 minutes
3. Combine arugula, sweet potatoes, wild rice, and nuts with lemon dressing, and bam. It's so good.
Lemon Dressing
Blend together:
- 1/4 c freshly squeezed lemon juice (2 lemons)
- zest of the 2 lemons
- 1/3 c good quality olive oil
- 2 t agave nectar
- 2 cloves garlic
- 1/4 t salt
No comments:
Post a Comment