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Fig and Wild Rice Salad
Fig and Wild Rice Salad Eileen Goltz | Pareve
1 hour 15 minutes
45 minutes
8 servings

Accompanied by grilled chicken and a green salad, this makes an easy and complete light summer meal.

  • 3 cups wild rice, cooked according to package directions with water or broth and well drained
  • 1 dozen firm, ripe fresh figs, chopped into small pieces
  • 1 cup chopped pecans
  • ½ cup golden raisins or dried currants ("Craisins" also work)
  • 1 cup tiny peas (thawed or fresh - NOT cooked!)
  • ⅓ cup orange juice
  • 2 Tablespoons finely grated orange rind
  • 1 Tablespoon balsamic vinegar
  • ¼ cup light olive oil
  • 1 teaspoon salt (or to taste)
  • Pepper to taste

  1. In a large bowl combine the wild rice with the figs, pecans, peas and raisins, mix to combine and set aside.
  2. In another bowl combine the orange juice, balsamic vinegar, olive oil, and grated orange rind. Mix well and pour the dressing over the rice mixture. Stir to coat.
  3. Add the salt and pepper to taste.
  4. Mix well, cover and allow to stand for two hours.

The flavor of this salad is best when it is served at room temperature.