Wild Rice and Edamame Salad

Today I have a terrific salad recipe for you that can either be served as a side dish (4th of July bbq anyone?) or as a main dish for lunch.  I made this salad and portioned it into individual containers for lunches and, let me tell you, it was delicious!  The combo of the chewy wild rice with the edamame, carrots, almonds and dried cranberries is hard to beat.  Plus, this salad is so substantial that you will not get hungry before dinner!  I promise!  Enjoy!

Wild Rice and Edamame Salad (adapted from chow.com)

1/2 c. sliced almonds
1 T. sesame seeds
2 c. wild rice, cooked according to package directions
2 green onions, thinly sliced
2 c. shelled cooked edamame (I bough frozen and steamed it)
2 medium carrots, peeled and diced
1/2 c. dried cranberries
2 T. extra virgin olive oil
2 T. sesame oil
1/4 c. rice vinegar
2 t. honey
2 t. salt 
1/2 t. pepper

Place the almonds in a small skillet over medium heat and toast, stirring often, until golden brown.  Transfer to a bowl.  Add the sesame seeds to the pan and toast, stirring often, until golden brown.  Transfer to the bowl with the almonds.

Place the rice, green onion, edamame, carrots and cranberries in a large bowl and add the almonds and sesame seeds.  

In a small bowl whisk together the olive oil, sesame oil, rice vinegar, honey, salt and pepper and whisk to combine.  Pour the dressing over the salad and toss well to combine.  Taste and season with more salt and pepper as needed.  Refrigerate for at least an hour before serving.  

6 main dish servings (475 calories each serving) according to my calculator on loseit.com