The Recipe Room

If you love salads that are consistent enough to eat as a main course and have many different ingredients, then this Wild Rice Salad with Mustard Vinaigrette is for you! I invented it myself one day when a friend came round for lunch and I didn’t feel like cooking.

The second time I made it, I couldn’t remember all the exact ingredients I had used the first time, but that’s the great thing about it! You can use whatever ingredients you have available at the time, so it doesn’t always have to be the same. You can use any kind of hard or crumbly cheese, and any kind of fish. If you don’t like fish, use ham. If you’re not keen on capers, just leave them out or add something else you like.

I know sun-dried tomatoes aren’t the kind of thing we always have at home, so just use fresh tomatoes! And if you are feeling particularly lazy and can’t be bothered to make the vinaigrette, then just add olive oil, vinegar and salt. But I strongly recommend the mustard vinaigrette – it makes for a much tastier salad.

Apart from being a fun idea for a main meal at home, this salad is wonderful for picnics. It makes for a very complete, balanced and healthy dish, as it contains protein, carbohydrates and healthy fats. You could also try my rice salad with spinach and avocado. Very tasty!

Tags: anchovy fillets, black olives, capers, cheddar cheese, cucumber, Dijon mustard, Mustard Vinaigrette, red wine vinegar, rice, spring onions, sun-dried tomatoes, sweet corn, virgin olive oil, Wild Rice Salad with Mustard Vinaigrette

This entry was posted on Monday, 17 September, 2012 at 10:21 am by Leanne Summers and is filed under Less than 1 hour, Main Courses, Meal for 2 people, Starters. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.