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Red Cabbage & Arugula Salad with Mango, Avocado & Popped Wild Rice
PREP
15mins
COOK
5mins
SERVES
4 people
TOTAL
20mins
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!
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
METHOD
-
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.
