Northwoods Wild Rice Salad

by Art Buchwald

Northwoods Wild Rice Salad 
Cook's Notes:One cup of uncooked wild rice makes about three cups of cooked rice. Cook wild rice in 3-1/2 cups of water with 1/2 teaspoon of salt for 45 minutes. Substitute chicken or vegetable broth for water as it adds more flavor. Optional adding in bits of deli ham or cooked chicken for protein. Northwoods Wild Rice Salad is a tasty accompaniment to grilled meals especially salmon and fish. Recipe serves 4.
Salad Ingredients:

• 3 cups cooked wild rice 
• 1/2 cup each diced red onions, mini sweet red peppers, dried cherries or cranberries, celery 
• 1 cup red grapes, halved
• 1-2 cups chopped romaine
• 1/3 cup toasted pecans or walnuts
• Optional 1 cup snap peas, halved

Vinaigrette Dressing Ingredients:

• 1/3 cup olive oil
• 3 tablespoons high quality white balsamic vinegar or Cranberry Pear Balsamic 
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 garlic clove minced
• Salt and pepper to taste

Directions:

• In a large bowl add all salad ingredients except romaine. 
• Mix all dressing ingredients in a blender until smooth. Taste test to balance ingredients.
• Add enough dressing to wild rice mixture just to moisten. Chill salad several hours to meld flavors. Right before serving add in romaine and more dressing if needed.