Crunchy Wild Rice and Fig Salad
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Servings: 6 to 8
Ingredients
- 1 (6-ounce) package long grain and wild rice mix
- ¼ cup fig preserves
- 3 tablespoons balsamic vinegar
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon Dijon mustard
- 8 ounces cherry tomatoes, quartered
- 1 cup diced fresh Black Mission figs
- 1 cup chopped toasted pecans
- 1 (5-ounce) package baby spinach
Directions
Cook rice according to package directions, reserving seasoning mix for another use. Let cool until slightly warm.
In a large bowl, whisk together Fig Preserves, vinegar, oil, salt, and mustard. Stir in rice, tomatoes, figs, and pecans until well combined. Stir in spinach, and serve immediately.