Roasted Garlic And Onion Wild Rice Salad

Roasted Garlic and Onion Wild Rice Salad

Sent to us by Joplin777

Salad:

1 head garlic
1 tablespoon olive oil
1 medium yellow onion, unpeeled and sliced in half
2 tablespoons balsamic vinegar
3 8x8 inch squares aluminum foil
3 cups cooked wild rice
1 tablespoon fresh parsley, chopped
1 cup tomatoes, diced
2 medium carrots, grated
2 cup fresh baby spinach
1 cup Truson Organics Roasted Onion Garlic Soynuts, chopped

Dressing:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoons lemon juice
1 teaspoon rosemary
1/2 teaspoon oregano
1 tablespoon Dijon mustard
1 tablespoon sugar

Preheat oven to 400 degrees F. Lightly grease an 8x8 inch baking dish.

Cut top 1/4 inch off head of garlic to expose cloves. Put garlic, exposed side up, on top of one foil square. Drizzle with olive oil and wrap tightly. Place each onion half cut side up on the remaining 2 squares. Drizzle each with 1 tablespoon of balsamic vinegar and cover tightly with foil. Place all 3 items in the baking dish and bake 30-40 minutes or until garlic is soft and browned and onions are very tender. Cool. (Can be done ahead)

Squeeze garlic cloves from skins and empty into a large mixing bowl. Remove skins from onions. Chop onion and add to garlic. Add the rice, and remaining salad ingredients to the mixing bowl. Stir to combine.

Whisk together the dressing ingredients in a small bowl until combined. Pour over rice salad and toss to combine.