Personal Notebook · Seneca Powwow Connection · Printable
Wild Rice Salad
Spinach and wild rice with grapes, sunflower seeds, raspberries, orange sections and a honey-basil vinaigrette.
- Yield
- 6 servings
- Prep
- 30 minutes (notebook)
- Rice
- Cooked and cooled before mixing
Ingredients
- 6 cups spinach, torn
- 2 cups wild rice, cooked and cooled
- 1 cup seedless grapes, halved
- ¼ cup shelled sunflower seeds
- ¼ cup white balsamic vinegar or cider vinegar
- ¼ cup olive oil
- 1 tablespoon honey
- 2 teaspoons fresh basil (or ½ teaspoon dried)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup raspberries
- 2 oranges, peeled and sectioned
Directions
- In a large bowl, combine the torn spinach, cooled wild rice, halved grapes and shelled sunflower seeds.
- In a screw-top jar, combine the vinegar, honey, olive oil, basil, salt and pepper.
- Cover the jar and shake well to blend the dressing.
- Pour the dressing over the wild rice mixture and toss gently to coat.
- Fold in the raspberries and orange sections, then serve.
Why This Recipe Was Saved
The Hungry Canary creator first tasted this wild rice salad at a powwow and identifies it as coming from the Seneca people of New York. She enjoyed it enough to spend considerable time searching for the recipe and eventually copied this version into her personal notebook. This community attribution comes from her firsthand recollection; the individual recipe author is not known.
The page is a transcription of a recipe she sought out and kept, not a claim that she invented it. The notebook directions are preserved in clarified wording. Her original note indicates two teaspoons basil, or half a teaspoon when dried.