Ramadan Recipes

INGREDIENTS

• 2 cups cooked, chilled white and wild rice blend
• 2 cups baby arugula
• 1 1/2 cups California walnuts, toasted and coarsely chopped
• 1/4 cup dried cherries, chopped
• 1/4 cup dried apricots, chopped
• 1/4 cup chopped ripe olives
• 1/2 cup crumbled feta cheese

California Walnut Lemon Vinaigrette

• 1/3 cup olive oil
• 1/4 cup California walnuts
• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 2 cloves garlic, minced

PREPARATION

1. Place all salad ingredients in a large bowl.
2. Puree all vinaigrette ingredients in a blender or small food processor.
3. Drizzle over salad and toss well to coat.