Very Wild Rice Salad

After taking this with me to a DE meeting, I had several requests to print it in the newsletter.

It's a great thing to take on the road, as it keeps in an ice chest for many days. I love it for lunch, but it's a hearty side dish with dinner. My favorite salad of all time! Vicki Hill

— Very Wild Rice Salad —

                         Source: Bon Appetit •  Servings: 6

I will print it as it was given to me and then add notes at the end.

Salad:

1/2 cup finely chopped dried figs, apricots, or cranberries

1/3 cup chopped, toasted pecans

1/3 cup chopped almonds or cashews

3 tbsp. finely chopped green onion tops

2 tbsp finely chopped red onion

Dressing

2 tbsp raspberry vinegar

1 tbsp fresh lemon juice

1 garlic clove, minced

1 tsp. Dijon mustard

1/2 tsp sugar

1/4 cup vegetable oil

1/4 cup olive oil

Directions

            •           Cook the wild rice according to package directions. Drain and cool.

            •           Transfer rice to a large bowl. Mix in fruit, nuts and onions.

            •           Mix vinegar, lemon juice, garlic, mustard and sugar.

            •           Whisk in oils.

            •           Pour dressing over rice mixture and toss.

            •           Season with salt and pepper.

Notes

            •           If you don't have raspberry vinegar, red wine vinegar works fine.

            •           Don't use SPICY Dijon mustard. It overwhelms the other flavors.

            •           Sugar: I have never added it.

            •           Oils, I use walnut or hazelnut oil in place of vegetable oil.

            •           I cut the amount of oils in half or more.

            •           Adding ingredients: sometimes crystallized ginger.

            •           Garlic: usually I add 3 big cloves.

            •           Salt and pepper....I have never added any. It works well without them.