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Wild Rice & Asparagus Salad

Updated: Jan 4, 2019

This salad is delicious, unfortunately because the dressing is mixed into the salad I recommend storing them in a mason jar and eating them within 2 days to ensure freshness. Makes 2 serving



For the dressing:

  • 3 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon dijon mustard

  • 1/2 teaspoon raw honey (or maple syrup)

  • 1/4 teaspoon turmeric

  • Salt & pepper to taste

for the salad:

  • 1 cup chopped asparagus

  • 3 cups baby spinach

  • 1 cup cooked wild rice (from 1/2 cup uncooked)

  • 1 cup cooked quinoa


  1. Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender. Pour through a strainer and rinse with water to stop the cooking process. Set aside while you assemble the salad.

  2. Add spinach, wild rice, quinoa and asparagus into a large bowl.

  3. Whisk together the dressing ingredients then pour over salad and toss to combine. Service immediately or store in fridge for up to 2 days max.

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