Arugula, Dried Cherry And Wild Rice Salad

• 1 cup wild rice, rinsed
• 1/2 cup sliced almonds
• 4 cups arugula
• 1/2 cup coarsely chopped fresh bail
• 1/2 cup dried sour cherries or cranberries, chopped
• 1/3 cup crumbled feta
• Lemon dressing
• 1/4 cup olive oil
• 2 tablespoons lemon juice (about 1 medium lemon, juiced)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 medium clove garlic, pressed or crushed
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste

1. INSTRUCTIONS
2. To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 35 minutes. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
3. To toast the almonds, warm one teaspoon olive oil in a small skillet over medium-low heat. Add the almonds and a pinch of salt and cook until they're turning lightly golden and fragrant, about 4 to 5 minutes, stirring frequently. Set aside to cool.
4. In a small bowl, whisk together the dressing ingredients until emulsified.
5. To assemble the salad, transfer the cooled rice to a large bowl. Add the arugula, chopped basil, almonds, sour cherries and feta. Pour in the dressing, toss well and season to taste with additional salt and pepper (be sure to add enough salt so that the flavors really sing!). Set the salad aside for 10 minutes before serving, to give the rice time to soak up some of the dressing.

wild rice, almonds, arugula, fresh bail, sour cherries, feta, lemon dressing, ubc, lemon juice, mustard, honey, clove garlic, ubc, freshly ground black pepper

Taken from www.yummly.com/recipe/Arugula_-Dried-Cherry-and-Wild-Rice-Salad-1250920 (may not work)