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Related recipes: Apples, Celery, Citrus, Dairy-Free, Egg-Free, Fall, Fruit, Herbs, Holiday and Festive, Low-Sodium, Nuts and Seeds, Potlucks, Quick & Easy, Rice, Salads, Side Dishes, Soups/Salads, Soy-Free, Vegan, Vegetarian
Serve this festive Fall salad with a cream of carrot soup for lunch or tofu cutlets and steamed greens for dinner. It would also be a good accompaniment to poached or steamed fish. Try packing leftovers the next day for lunch.
Quick & EasyPrep Time: 15 minutes
Total Time: 15 minutes
Yield: 8 servings
1/3 cup (40g) walnuts
2 Tbs (30mL) extra virgin olive oil
Zest from one orange
1/2 cup (120mL) orange juice
2 Tbs (30mL) apple cider vinegar
1/2 tsp (3g) sea salt
1/4 tsp (1g) black pepper
1/4 tsp (0.5g) ground nutmeg
4 cups (800g) cooked brown basmati rice
1/2 cup (75g) dried cranberries
1 Jonagold apple, cut into 1/4-inch (1/2-cm) pieces
3 stalks of celery, cut into 1/4-inch (1/2-cm) slices
5 or 6 pale green celery leaves, chopped
4 sprigs parsley, chopped
Roast the walnuts in a preheated 350°F (175°C) oven for 5 to 7 minutes. Chop coarsely and set aside.
In a large bowl, combine the olive oil, orange zest, orange juice, vinegar, sea salt, pepper, and nutmeg. Mix well.
To this mixture, add the rice, cranberries, apple, celery, and celery leaves. Also add the parsley and chopped walnuts.
Toss all together until the salad is well-mixed.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
