Wild Rice Salad In Asian Vinaigrette - cooking recipe

Ingredients

100 g wild rice, uncooked
100 g apples, thinly sliced
100 g arugula or 100 g rocket
100 g cherry tomatoes, cut in half
50 g sliced almonds
30 g shallots, minced
30 ml lime juice
30 ml maple syrup
20 ml soy sauce, low sodium (gluten-free optional)
30 ml sesame oil
1 tablespoon cilantro, chopped
1 tablespoon mint, chopped

Preparation

Cook rice according to package directions. Cool and fluff with a fork.
Whisk the ingredients for the vinaigrette in a bowl.
Toss all ingredients with the vinaigrette.
Season with salt and pepper if needed.