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Wild Rice and Greens Salad


  • 6 oz package long-grain and wild rice mix
  • Salad greens my favorites are a mix of power greens, baby kale, spinach and arugula
  • Cherry tomatoes, quartered as many as you like 
  • chopped pecans , for topping 

For The Dressing

  • 1/4 C fig preserves homemade* or store bought
  • 3 tbsp balsamic vinegar I used vanilla balsamic from Manassas Olive Oil Company. Use what you have available to you locally !
  • 2 tbsp  olive oil I used my favorite  arbequina olive oil from Manassas Olive Oil Company
  • 1 tsp salt
  • 1 tsp dijon mustard

Fig preserves, recipe adapted from “Cooking with Paula Deen

  • 16 oz fresh figs  If you can find them! Once you find them, use the day you buy them
  • 1/4 C brown sugar
  • 1/4 C water
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh orange juice
  • 1/4 tsp salt


  • Cook rice according to package directions, let cool until slightly warm.
  • Wash and prepare salad greens , add to large bowl for mixing with rice and dressing .
  • Prepare the dressing :  In mixing bowl, whisk together dressing ingredients until well combined. 
  • Add rice and dressing to bowl with greens and tomatoes, mix thoroughly, if desired, sprinkle with chopped pecans. 

Fig preserves, recipe adapted from “Cooking with Paula Deen

  • On stove top, combine all ingredients in a saucepan on medium heat. Cook, stirring constantly, until mixture comes to a boil, about 5 mins.  Reduce heat and continue to cook until reduced and thickened, about 30 mins. Cool and store in container or mason jar, for up to a month.