Red Cabbage & Arugula Salad with Mango, Avocado & Popped Wild Rice

Name: Red Cabbage & Arugula Salad with Mango, Avocado & Popped Wild Rice
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 tsp. (5 mL) canola oil; 1/4 cup (60 mL) wild rice; 6 cups (1.5 L) baby arugula; 2 cups (500 mL) shredded red cabbage; 1 ripe mango, sliced or cut into sticks; 1 cup (250 mL) jicama sticks; 1 avocado, sliced; 1/3 cup (75 mL) thinly sliced red onion; 1/2 cup (125 mL) Hellmann's® Grapefruit Ginger Salad Dressing, divided; 1/3 cup (75 mL) pomegranate seeds, optional

After some inspiration for your next meal? Check out this Red Cabbage & Arugula Salad with Mango, Avocado & Popped Wild Rice recipe, that'll be sure to impress!

NUTRITIONAL FACTS

Servings4

Value

Amount per Serving	Value
Energy (kcal)	310.0
Protein (g)	6.0 g
Carbohydrates (g)	40.0 g
Sugar (g)	18.0 g
Fat (g)	16.0 g
Fibre	9.0 g
Calcium	150.0 mg
Sodium(mg)	340.0 mg
Saturated Fat (g)	2.0 g
Trans Fat (g)	0.0 g
Cholesterol (mg)	0.0 mg
Iron	2.0 mg
Potassium	600.0 mg
Vitamin B12

4 People

Servings
15 Mins

Prep Time
5 Mins

Cooking Time
20 Mins

Ready In

1 tsp. (5 mL) canola oil
1/4 cup (60 mL) wild rice
6 cups (1.5 L) baby arugula
2 cups (500 mL) shredded red cabbage
1 ripe mango, sliced or cut into sticks
1 cup (250 mL) jicama sticks
1 avocado, sliced
1/3 cup (75 mL) thinly sliced red onion
1/2 cup (125 mL) Hellmann's® Grapefruit Ginger Salad Dressing, divided
1/3 cup (75 mL) pomegranate seeds, optional

MADE WITH

HEAT oil in small skillet over medium-high heat. Add wild rice and cook, stirring frequently, until rice kernels start to pop open and smell toasted, about 3 minutes. Remove and set aside.
TOSS arugula, cabbage, mango, jicama, avocado, onion and 1/4 cup (60 mL) Hellmann's® Grapefruit Ginger Salad Dressing in large bowl. Sprinkle with popped wild rice and pomegranate seeds and serve with remaining Dressing.