Wild rice salad with arugula pesto

Indulge in the flavorful blend of nutty wild rice and zesty arugula pesto in this vibrant salad. A perfect harmony of earthy and fresh flavors.

Ingredients:

• 3 cups arugula, divided
• ½ cup grated Parmesan cheese
• ¼ cup extra-virgin olive oil
• 2 cloves garlic, chopped
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper
• 1 (230g) package cooked wild rice
• 2 cups cherry tomatoes, halved
• ¼ cup crumbled feta or goat cheese
• 2 tablespoons pine nuts, toasted

Instructions:

1. Mix together 2 cups of arugula, Parmesan cheese, olive oil, minced garlic, salt, and pepper in a food processor until the mixture is well-blended.
2. In a medium bowl, combine wild rice with the arugula pesto, cherry tomatoes, feta cheese (or goat cheese), and the additional 1 cup of arugula; toss gently to ensure everything is evenly coated. Finish by sprinkling pine nuts on top to serve.

Summary:

• Calories: 1318 kcal
• Fat: 96 g
• Protein: 51 g
• Carbs: 71 g
• Potassium: 1490 mg
• Magnesium: 224 mg