Sweet, savory, peppery, crunchy – this salad packs a powerful flavor punch!
¼ cup + 1 Tbsp. olive oil, divided
1 Tbsp. apple cider vinegar
1 Tbsp. dijon mustard
1 ½ tsp. honey
1 tsp. grated fresh ginger
Salt, to taste
Black pepper, to taste
1 (10 oz.) pkg. Sweet Potato Veggie Noodles (about 2 to 3 cups)
5 oz. arugula
2 cups cooked wild rice (about ½ cup raw)
½ cup sliced almonds
- In a small bowl, whisk together ¼ cup olive oil, apple cider vinegar, dijon mustard, honey, ginger, salt and black pepper. Set aside.
- Heat 1 Tbsp. olive oil in a large skillet over medium heat. Add sweet potato noodles, salt and black pepper. Toss for about 2 to 3 minutes or until just softened. Remove from heat.
- In a large bowl, toss together arugula, sweet potato noodles, wild rice and almonds. Add ginger vinaigrette and toss together. Serve warm or cold.
Substitute diced sweet potato in place of Sweet Potato Veggie Noodles.
Per Serving: Calories 260, Total Fat 15g (Saturated 2g, Trans 0g), Cholesterol 0mg, Sodium 85mg, Total Carbohydrate 26g (Dietary Fiber 4g, Total Sugars 6g, Includes 1g Added Sugars), Protein 5g, Vitamin D 0%, Calcium 6%, Iron 6%, Potassium 10%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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