1 container of fresh herb mix or spring mix.crunchy sprouts (less than 1/2 of a package)
4TBSP goat cheese- or 1/2 of a little package
1/3 avocado, cubed or sliced
pepitas (pumpkin seeds)
sesame seeds
a little olive oil/a little balsamic vinegar/a little lemon juice*
some wild rice hot and fresh from the rice cooker**
Add ingredients into a large salad bowl in the order listed. It looks nice to scatter the sprouts all over the top of the salad and then kind of pile up the other ingredients in the middle, but, you know, it's just a salad.
This should make a large salad suitable in size for sharing at potluck, or large enough for one person to have about 3 generous, filling portions over the next day. Of course if you wanted to top it with a grilled protein such as salmon, or marinated tofu, that would be delicious too!
*I err on the side of not enough dressing because you can always add more but you can't take it away and overdressing a salad can ruin it! Plus, when you put the hot rice on top of the goat cheese and avocado and little bit of oil/vinegar, it all melts together a little bit and gets kind of creamy so lots of dressing is unnecessary.
**I cooked 1 cup dry wild rice:2 cups water in my small rice cooker, and topped the salad with 1/2 to 2/3 of the rice for one dinner for myself. It would probably be better to portion out the rice, so that the salad and the rice are not mixed until just before serving. Meaning, consider the hot rice as a final topper to the salad and package the leftovers separately, otherwise the rice will dry out in the salad in the fridge overnight. And this way the rice is separate so you can use it for another dish, like a veggie stir fry the next day, and just have the salad on the side.
I didn't think to take a picture of it until after I had already eaten a bowl, so this picture is the "after".
