Union House Restaurant Wild Rice Salad with Vinaigrette
Ingredients:
- 6 cups cooked long-grain wild rice
- 1/2 cup roughly chopped dates (pits removed)
- 1 cup diced carrots
- 1/2 cup diced green onions
- 1 cup vinaigrette dressing (from followingor purchased)
- 1/2 cup chopped, toasted pecans
Preparation:
Mix together the rice, dates, carrots, green onions and vinaigrette dressing. Refrigerate mixture overnight to blend flavors. Add pecans just prior to serving. Serve with chicken or fish.
Variation: Add dried apricots, golden raisins or currants. Can be served cold, at room temperature or hot.
Vinaigrette Dressing Ingredients:
- 1 cup granulated sugar
- 1 1/2 cups red wine vinegar
- 4 tsp salt
- 4 tsp freshly ground black pepper
- 2 cups vegetable oil
Preparation:
In food processor, combine sugar, vinegar, salt and pepper. Slowly add oil, mixing until combined. If a food processor is not available, the dressing can also be mixed by hand using a wire whip.
Makes about 4 1/2 cups dressing.
Makes: 12 to 14Source:
Submitted by: Recipe Group Member
Date:
