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This is one of my absolute favorite salad recipes. It tastes phenomenal, but I think I mostly enjoy it so much because it’s something a little different. If you cannot find wild rice, I recommend using a wild rice blend. You could add cooked chicken or pork if you would like. Also, cook the rice the night before for easy prep at dinner time!

Paleo: Use cauliflower rice instead of cooked wild rice. Omit sugar from dressing. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 1 c uncooked wild rice

  • 5 ½ c water

  • Juice of ½ lemon

  • 3 green onions

  • ½ red bell pepper

  • 2 oz sugar snap peas, sliced into ½ inch pieces

  • 1 c pecan halves, toasted


  • 2 large garlic cloves, minced

  • 1 Tbsp brown or Dijon mustard

  • ½ tsp salt

  • ¼ tsp sugar

  • ¼ tsp pepper

  • ¼ c rice vinegar

  • ⅓ c olive oil


1. Rinse rice. Add water to a medium saucepan and simmer for about 45 minutes, until rice has burst slightly (according to package instructions).

2. Whisk together dressing ingredients in a small bowl or glass measuring cup.

3. When rice is done, rinse in cold water to chill, then toss with lemon juice in a large bowl. Add the vegetables and toss with dressing.

4. Cover and refrigerate until ready to serve (it’s best if it can refrigerate for 2-4 hours or more, but serving right away is fine too). Add pecans just before serving. 

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