Once again, inspiration brought to us by the Sacramento Foods Co-op deli case! My fellow vegan cupcake-ateer Shannon and I made this salad out of a list of ingredients from a wild rice salad the co-op had made, and we turned it into our own! I wish I had kept track of how much of what we used, but hey, perhaps you can improv your own, as well? GO WILD!
This salad has chilled wild rice, peaches, red onion, celery, currants, garlic, almonds and parsley in it. We made a dressing out of white wine vinegar, agave nectar, olive oil, and dijon mustard.
I am in love with this grain salad!