Wild Rice Salad with Lime Basil Vinaigrette

I’m still in recovery mode from too many races.  It’s a struggle to let my body heal because I want to get outside and run with the dogs, not for 30 minutes but for an hour or more. The weather has been cool and just perfect for an early morning run. 

On the positive side, I’ve been in the gym this week using heavier weights and making my muscles work in ways they haven’t been used to working in months. I’m sore, not just my painful hip but sore from some healthy “body building”…or is that “body repair”?!

The local Hall of Fame Half Marathon is this Sunday but that won’t happen for me.  Even if my hip feels better by Sunday, it’s too early to push it into race pace for 13 miles.  It’s tough trying to convince myself to ease off, relax and recover.  You wouldn’t think so but it is.

Healthy meals for healing and recovery – Wild Rice Salad

An easy to make salad that you can put together with just a microwave, a countertop and a sharp knife.  The Lime Basil Vinaigrette is Maple Grove Farms of Vermont Fat Free brand dressing and so flavorful, fresh and tangy, I didn’t need to make my own.

Serves 6

• 2 cups cooked wild rice
• 1/2 cup toasted walnut pieces (put in the toaster oven on broil for 1 – 2 minutes or so and watch very carefully so they don’t burn.)
• 4 scallion, thin sliced
• 1 cup shelled edamame – defrosted and cooked in microwave for 1 minute.
• 1 pint grape tomatoes, cut in half
• 8 oz Haricots Verts – microwave for 2 minutes then cut in half
• fresh ground pepper and salt to taste
• 4 TBS Maple Grove Farms of Vermont Fat Free Lime Basil Vinaigrette

Toss the cooked rice, toasted walnuts, scallions, cooked edamame, fresh tomatoes, cooked haricots verts and vinaigrette into the serving bowl.  Season with salt and pepper. Toss and serve room temperature.

This was a full meal for me, coupled with a little protein shake on the side.

Delicious and so healthy.