Chopped Salad with Wild Rice

Servings: 2 | Serving size: about 4 cups salad

Cooking Time: 45 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

• 1 1/2 cups water
• 1/2 cup wild rice
• 4 tsp. olive oil
• 2 Tbsp. apple cider vinegar
• 2 tsp. maple syrup
• 2 Tbsp. water
• 3 Tbsp. fresh dill leaves
• 1/8 tsp. salt
• 1/8 tsp. fresh ground black pepper
• 1/2 large yellow bell pepper (seeded and diced)
• 1/2 large green bell pepper (seeded and diced)
• 1 (8 ounce) yellow squash (diced)
• 2 ounces reduced fat Monterey jack cheese (shredded)
• 8 large leaves hearts of romaine lettuce (coarsely chopped)
• 1/4 cup raw pumpkin seeds
• 1/2 small avocado (diced)

Place the water in a small sauce pan over high heat.

When the water begins to boil add the wild rice and reduce the heat until the water is simmering.

Cover the rice and cook for about 30 minutes until there is about 1 tablespoon of water left.

Remove from the heat and let stand for about 5 minutes.

Fluff the rice and place in the refrigerator (if you are in a hurry you can place it in the freezer, but check it about every 5 minutes and fluff the rice).

Place the sesame oil, vinegar, maple syrup, water, dill, salt, and pepper in a blender or mini-chopper and blend until smooth.

Chill well.

When the rice and the dressing are chilled, place them in a large mixing bowl with the yellow pepper, green pepper, yellow squash, Monterey jack cheese, lettuce, and pumpkin seeds.

Fold together gently.

Top with the pumpkin seeds and diced avocado and serve.