Wildfire Salad with Gorgonzola Bruschetta
Quick Information
Time

1 hr
Serves

4
Calories

660
Gluten Free

Recipe
Vegetarian

Recipe
Recipe
Ingredients
1 cup Lundberg Family Farms Wild Blend Rice
½ pound mixed mushrooms (button, cremini, shittake), sliced
3 tsp. dried thyme, divided
1½ tsp. pepper, divided
½ cup Gorgonzola cheese
2 tsp. olive oil
16 (½-inch thick) slices French baguette bread
¾ cup olive oil and balsamic vinegar salad dressing
2 Tbsp. Dijon mustard
8 cups mixed gourmet salad greens
½ cup broken walnuts, toasted
Preparation
Cook rice according to package directions; set aside to steam.
While the rice is steaming, heat oven to 350 degrees F. Combine the Gorgonzola, olive oil, ½ tsp. of the pepper, and half of the thyme; spread onto the bread slices. Bake on a baking sheet until edges are browned, about 15 minutes.
Meanwhile, whisk salad dressing and mustard together. Toss salad greens with enough dressing to coat them and divide among 4 serving dishes.
Stir mushrooms and remaining thyme and pepper into the rice; Spoon into the center of the plated salad greens and garnish with walnuts. Arrange bruschetta around the edges of the rice salad or spoon greens and rice atop the brushetta.
Recipe courtesy of:
Julie DeMatteo
Clementon, New Jersey
Download Printable VersionNutritional Facts
Serving Size: 1/4 of Rice, Greens, & Bruschetta
Amount Per Serving
Calories 660
Calories from Fat
Total Fat 23g
Saturated Fat 5g
Cholesterol 15mg
Sodium 1570mg
Total Carbohydrates 93g
Fiber 10g
Sugar 11g
Protein 21g