• Sumo

This salad is deliciously filling. The feta cheese adds tang to the otherwise sweet salad and dressing. It can be eaten as a light meal or split up into a pre-dinner salad. For a little extra crunch try adding some walnuts or pecans! Try it on a warm summer day!

Wild Rice with Fennel, Apricots and Feta Salad Recipe

Prep Time: 10 minutes

Total Time: 20 minutes


  • 2 Cups Cooked Wild Rice
  • 1/2 Teaspoon Salt
  • 1/4 Cup Apricot Nectar
  • 2 Tablespoons White Wine Vinegar
  • 1 Tablespoon Brown Mustard
  • 1 Teaspoon Garlic, minced
  • 3 Tablespoons Olive Oil
  • 4 Apricots, pitted and wedged
  • 1/2 Fennel Bulb, cored and thinly sliced
  • 3/4 Cup Feta Cheese, crumbled
  • 1/4 Cup Fresh Parsley


  1. In a blender, pulse together the nectar, vinegar, mustard, garlic and salt until combined then slowly stream in the olive oil while pureeing to create an emulsion.
  2. In a large bowl, combine the rice and dressing tossing to make sure that each piece of rice is well covered in dressing.
  3. Stir in the apricot slices, fennel slices, and parsley. Serve and top with feta cheese.