Wild Rice and Mango Salad
I’ve had so many requests for this recipe that I’m going to post it here even though it’s not a “sweet.” I especially love this served with a buffet of other salads but I make it for lunch standalone all the time, simply because it is so quick.
This recipe really exposes my love affair with Trader Joe’s. You can buy every one of the ingredients there. The quick rundown is this: make the rice, mix in everything but the mangoes, toss with a citrus vinaigrette, and lastly, stir in the mango. Season with salt and pepper to taste. A note - I never measure these ingredients but the quantities here will give you something to start with. This serves about 6 people as a side dish.
For the salad:
2 bags Trader Joe’s Frozen Rice Medley mix
3/4 cup Trader Joe’s Frozen Mango chunks, cut into half inch pieces
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup walnut or pecan pieces
1-2 medium scallions, sliced thin
For the dressing:
1 small shallot -minced (skip this if you’re in a hurry)
2 tablespoons Trader Joe’s Orange Muscat Champagne Vinegar
1 teaspoon dijon mustard
2 tablespoons olive oil
1/8 teaspoon salt
Ground black pepper
Cook two packs of rice medley according to package directions and empty into a medium mixing bowl. Add walnuts, cranberries, raisins and scallion.
In a small bowl, combine mustard, shallot (if using), and vinegar. Whisk in olive oil. Season with salt and pepper to taste. Pour dressing over rice mixture and stir until evenly coated.
Add mango and stir just until combined so mango doesn’t get mushy with lots of stirring. If you have an orange, grate a little orange zest on top of the salad. Add salt and pepper as desired. Refrigerate and enjoy!