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Wild Rice Mason Jar Salads

Wild Rice Mason Jar Salad with Basil Pesto

Make lunch easy with these wild rice Mason jar salads, made with late summer vegetables, wild rice, and basil pesto for a delicious and healthy meal.
5 from 2 votes
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Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4
Calories: 439kcal
Author: Sarah McMinn

Ingredients

Wild Rice Salad

  • 1 cup uncooked Lundberg Farms Organic WildBlend Rice
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 2 corn cobs, husked
  • 2 medium zucchini, cut into ½" strips
  • 2 cups watercress
  • ¼ cup shelled pistachios

Basil Pesto Dressing

US Customary - Metric

Instructions

  • In a 4-quart pot combine 1 ¾ cup water with 1 cup wild rice. Cover and bring to boil. Once boiling, reduce heat to a simmer and simmer for 45 minutes or until all the water has evaporated. Remove from heat, fluff with a fork, and let cool.
  • While rice is cooking, preheat oven to broil and move your baking rack to the top. Brush corn cobs and zucchini slices with olive oil. Broil corn for about 15 minutes, rotating often. Once cooked, remove from oven and let cool.
  • While corn and zucchini cook, combine the ingredients for the basil pesto in a blender and set aside.
  • To assemble the mason jar salads, place a layer of pistachios at the bottom of (2) one-quart mason jars or (4) ½ quart jars. Top with tomatoes, corn, zucchini, wild rice, and watercress, in that order. Refrigerate until ready to go.

Video

Notes

Serving and Storing - Let the wild rice cool completely before layering it into the salad. When ready to eat, dump the salad into a bowl and top it with basil pesto dressing. Leftover salad can be stored in the mason jar for up to 2 days. Store salad in the refrigerator until ready to eat. Eat within two days of assembling.
Recipe Tips
  1. For best results, store the salad dressing in a separate container.
  2. Layer the salad with the wettest vegetables on the bottom. I layer my salad: tomato, corn, zucchini, wild rice, watercress, and pistachios
  3. Let the wild rice cool completely before layering it into the salad.

Nutrition

Calories: 439kcal | Carbohydrates: 16g | Protein: 5g | Fat: 41g | Saturated Fat: 5g | Sodium: 172mg | Potassium: 635mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1195IU | Vitamin C: 38.1mg | Calcium: 58mg | Iron: 1.6mg