Northwoods Wild Rice Salad

Northwoods Wild Rice Salad 

Cook's Notes:

One cup of uncooked wild rice makes about 3 cups of cooked rice. Substitute chicken broth for water to add more flavor.  As a time saver, the rice can be made the day before and refrigerated until needed. 

Salad Ingredients: 

• 3 cups cooked wild rice or a blend
• Mixed greens and romaine
• 1 cup each mini sweet red and yellow peppers and diced red onions
• 1-1/2 cups red grapes (halved  if using larger ones) 
• 1-1/2 cups sugar snap peas, ends trimmed 
• 1 large Honey Crisp apple, diced
• 1/2 cup toasted pecans
• 1 cup dried cranberries or cherries or a few tablespoons of arils (pomegranate seeds found in a small container in the produce section) 

Dressing Ingredients (for 4):

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

Directions:

• Makeup dressing in a blender. Transfer the dressing to a screw-type jar and refrigerate until needed. 
• Mix up salad ingredients and drizzle with dressing. Top with toasted pecans.

APPETIZER IDEAS

SMALL BITES-BIG FLAVORS