Headache-Helping Salad Greens with Hot Cherry Vinaigrette, Smoked Trout and Popped Wild Rice Topping.

1/4 cup
Tart Cherry Juice
1/4 cup
Balsamic vinegar
1 tbls
Maple syrup
1/2 tbls
Dijon mustard
1/2 tbls
2 tsp
1/2 tsp
Dried basil
1/8 tsp
Coarsely ground black pepper
10 oz
Fresh Spinach leaves
2 cups
Fresh arugula
1/2 cup
Dried cherries
1/2 cup
Corn kernels
1/2 cup
Red onion
1/2 cup
Fresh chopped pineapple
4-6 oz
Smoked trout or salmon filet
1 cup
Popped wild rice

Note: *Do not use wild rice that has been sitting around in your cabinets for months. It will be too dry to pop well. Fresh wild rice has the moisture content needed to steam and pop the grains. Fresh Indian Reservation hand- processed wild rice pops best - you can tell the difference by the color. Commercially processed rice is dark and shiny black whereas hand processes wild rice is a lighter and brown or greenish-brown in color.

This salad is a good source of natural headache helping ingredients such as spinach and greens, which contain magnesium to help relax blood vessels and cherries that contains quercetin, which helps to prevent migraines associated with food allergies and melatonin, which can help you sleep. Corn contains vitamin B3 (niacin), which can help in preventing stress headaches caused by a vitamin B3 deficiency, and pineapple is a good source of bromelain, which is a natural pain reliever that can also help alleviate headache pain related to chronic sinus inflammation.

Wild rice can be popped like popcorn to create an interesting and novel snack or garnish for soups and salads. Although it does not pop as big and fluffy as popcorn it does offers a chewy, nutty, and crisp alternative to a munchies craving-attach. Popped wild rice looks like split open grains rather than exploded kernels of corn. So you won’t have to worry about them flying out of the pan. After popping, season with salt and pepper or anything else you would sprinkle on popcorn.

  1. In a small sauce pot combine the cherry juice, vinegar, maple syrup, mustard, scallions, garlic, basil and pepper. Heat mixture on medium until hot but not boiling.

  2. Meanwhile, in a large bowl toss together the greens, dried cherries, corn, onion strips, chopped pineapple and flaked trout.

  3. Drizzle the hot vinaigrette dressing over the salad and lightly toss to coat all the ingredients.

  4. Top center of salad with a pile of popped wild rice.


FoodyTV's talent scouts are looking for the next incredible culinary talent. Is that you?