This nutty wild rice salad is the perfect combination of salty, sticky, sweet and crunchy. Roasted sweet potatoes and crisp chopped apples complete this stand-out supper salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
113 g
Kale, chopped
½ cup
Wild Rice Medley
2 unit(s)
Sweet Potato
1 unit(s)
Granny Smith Apple
2 tbsp
Maple Syrup
1 tbsp
Red Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
28 g
Pecans
(Contains Pecans)
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
28 g
Dried Cranberries
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
100 g
Bacon Strips
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
½ tsp
Salt*
0.13 tsp
Pepper*
3.5 tbsp
Oil*
If you've opted to add bacon, cut strips in half crosswise. Reheat the same pan over medium. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Crumble bacon over assembled salads.