This make-ahead salad combines indigenous North American wild rice with the colors of fall. Not only will it save you prep time on Thanksgiving Day, it will add a vegan element to your menu that everyone can enjoy. Prepare the vinaigrette while the rice is cooking. Combine the rice with half the vinaigrette up to a day ahead; prep and refrigerate the remaining ingredients separately and toss them with the rice and remaining vinaigrette up to an hour before serving.
[amd-zlrecipe-recipe:190]
Hi Lia! This salad sounds incredible. What a great way to incorporate rice in salad. Let’s not forget the dressing- sound divine. Lots of nutritional value in everything. nice job