Harvest Salad Recipe
The combination of wild rice and sweet potatoes is a match made in heaven.
- ½ cup wild rice, raw
- 2 large sweet potatoes, peeled and diced (about 3-4 cups)
- 9 oz. bag field greens
- ½ cup cashew pieces
Cook the wild rice according to package directions, adding ½ tsp. Seasoned Salt. Toss with 2 Tbsp. Vidalia Onion Dressing and refrigerate to cool. Toss sweet potatoes with oil, Wahoo! Chili Seasoning Blend and remaining Seasoned Salt. Spread on baking sheet in a single layer; bake at 350° for 20-25 minutes, stirring once. Set aside to cool. Toss the greens with the wild rice, potatoes, cashews and dressing. Wild rice and potatoes may be chilled or at room temperature. Serve immediately.
Rated 5 out of 5 by MichelleM72 from Deeeelicious!! This salad is so good! I made it for an event tonight and everyone loved it! I’m not a fan of sweet potatoes and couldn’t stop eating it. I’ll be making this again and again.
Date published: 2017-11-16