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Wild Rice Salad with Radicchio, Apricots, and Walnuts

Wild Rice Salad with Radicchio, Apricots, and Walnuts


  • 1 cup wild rice
  • 1 clove garlic, grated or minced very finely
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • Pepper
  • 1/2 head (1/3 pound) radicchio, sliced into thin ribbons
  • 1/2 cup sliced dried or fresh apricots
  • 1/2 cup chopped toasted walnuts
  • 2 tablespoons chopped fresh herbs or greens (such as parsley, watercress, spinach)


  1. Cook rice according to package instructions. Let cool.
  2. Make dressing by whisking together garlic, lemon juice, olive oil, salt, and pepper to taste.
  3. When rice is cool, toss with remaining ingredients and dressing. Serve at room temperature.


  • Recipe provided by Sarah of

Nutrition Information

Per serving: 413 kcal cal., 24 g fat (3 g sat. fat), 315 mg sodium, 5 g fiber, 9 g pro., 50 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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