I served this salad with brocolini and pork chops, marinated in apple cider vinegar and maple syrup. It was delicious and perfect leftover for lunches today:) The salad is bright, refreshing, and healthy. It should keep well during the week, too!
Handful of watercress, coarsely chopped (doesn’t have to be chopped)
1/4 cup yellow onion, sliced thin
red grapes, halved
1/2 c. almonds, sliced
1 T. lemon juice
1 cup uncooked wild rice, cook as directed on the bag
2 T. red wine
In a large bowl, combine watercress, onions, and grapes. Meanwhile, cook rice as directed, adding wine to the cooking liquid. Let rice cook a bit. Add rice, almonds, lemon juice and salt and pepper to the bowl. Add a touch of olive oil for flavor and to keep the rice from sticking together too much. Stir to combine and refrigerate until ready to serve.