Wild Rice Spring Salad

Wild Rice Spring Salad

Spring produce is in full swing, here in California. As much as I love my winter greens and squashes, it is time to happily welcome in spring produce. Strawberries, sugar snap peas and asparagus are just a few of my favorites. A new season is so refreshing and especially great for clearing your palate with spring foods and flavors. This Wild Rice Spring Salad is light and satisfying. Perfect as a vegetarian main entrée or side dish to any meal.

AsparagusThe wild rice is accompanied by asparagus, English peas and goat cheese for a salad full of great texture, and I am definitely a texture person. The asparagus and peas make this fiber-packed and a good source of protein. One cup of asparagus has 3.6 grams of fiber and 4.3 grams of protein, while one cup of peas has 8.8 grams of fiber and 8.2 grams of protein!

Asparagus is a spring staple for me. I could definitely eat the green, fibrous stuff on a daily basis. My favorite way to prepare asparagus is to simply roast them in the oven with some oil, salt and pepper, or sprinkling some Parmesan cheese instead of salt prior to baking. Asparagus is nutrient-packed, a good source of folate, Vitamins C, E and B6.

Roasted AsparagusA simple, lemony vinaigrette goes beautifully with this type of salad. Just whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt and pepper. Pour the dressing over the wild rice, asparagus, peas and goat cheese and you have yourself a spring pleaser.

Wild Rice Spring SaladI brought this Wild Rice Spring Salad for our Food Bloggers of LA Spring meeting a couple of weeks ago and was very happy by all of the delicious spring recipes that were shared. Get to your local farmers market to make the best of your spring produce!

Wild Rice Spring Salad


1 cup dry wild rice, cooked

1 bunch asparagus

1 cup peas

Goat cheese, crumbled

Lemon Vinaigrette (see below)

Cook the wild rice according to package directions (about 45 minutes). Set aside to cool.

Meanwhile, preheat oven to 400 degrees F. Toss the asparagus with olive/canola oil, salt and pepper and bake for about 20 minutes at 400 degrees. After the asparagus has finished cooking and cooled down a bit, cut into 1 inch pieces.

Lemon Vinaigrette


1/2 cup extra-virgin olive oil

Juice from 1 fresh lemon

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon kosher salt

Freshly ground black pepper to taste

Combine all ingredients into a mason jar; shake well.

Combine the wild rice, asparagus, peas and goat cheese in a large bowl. Pour the lemon vinaigrette over rice mixture and toss to combine. Serve salad chilled or at room temperature. I did not use all of the vinaigrette – dress to taste.


CA Figs

Figology Fest LA: Part One

I was in fig heaven last weekend. Huge thanks to Erika for hosting yet another fabulous foodie event and Judy for contributing scrumptious figgy eats. Also, many thanks to California Figs for sponsoring this fun event – can’t wait for Part Two!

Figology Fest Pt 1I adore figs in all shapes, forms and sizes. They are a rather unique fruit, delicious both dried and fresh. Dried figs can be found all year long while fresh figs are in season May-December. If you have never tasted a fresh fig, I highly recommend that you do, when in season. Fresh figs have a completely different flavor profile and texture than dried.

Dried California Fig Salami w/Brie

Dried California Fig Salami w/ Brie by Judy Lyness

Not only do they taste good, but figs are also good for you! This ancient fruit is fat, sodium and cholesterol-free. One serving (3-5) dried or fresh figs provide 5 grams of fiber – 20% of the Daily Value. Other nutrients include: calcium, magnesium and potassium. Did you know that dried figs contain as much antioxidants than red wine and tea? More reason to include these sweet gems into a healthy lifestyle.

Figgy Piggy Newtons

Figgy Piggy “Newtons” by Judy Lyness

California Figs can be included into your fitness routine, as they are an all-natural source of energy and can provide a quick burst of release prior to a workout. Just don’t eat too many ;).

Goat Cheese Ice Cream w/Golden Fig Compote

Goat Cheese Ice Cream w/Golden Fig Compote by Judy Lyness

Below is the menu from Figology Fest, created by Erika Kerekes and Judy Lyness:

Wines by Mirassou Winery

California Fig Julep by Jennifer Daskevich at A Little Gourmet Everyday

Grilled Cheese with California Fig Onion Jam

Lamb Daube with Orange and Figs

Stuffed California Dried Figs

Filet Mignon with Spiced Fig Not Ketchup

California Pepper and Fig Salsa on Endive Spears

Mission Fig Sausage Sliders

Quinoa Salad with Roasted Cauliflower and Figs

Dried Fig Salami

Goat Cheese Ice Cream with Golden Fig Compote

Figgy Piggy “Newtons”

Processed with VSCOcam with c1 preset*Please email me if you would like any of the above recipes

Because I love figs SO much and want you to get the chance to enjoy some California Figs, I am doing a giveaway. One lucky participant will win a fig swag bag (thanks to CA Figs), including dried Mission figs, dried Golden figs and an awesome re-usable bag (you will love this bag, trust me!).

How to enter:

  1. Follow me on Instagram (@alannam6)
  2. Re-gram this post and tag me (@alannam6) and use the hash tag #iloveCAfigs

Giveaway rules: Open to the US only and only 1 re-gram per participant will be accepted. This giveaway will last through Sunday, April 20th at midnight. The winner will be chosen through Instagram. Good luck!