Canadian Wild Rice Salad
Kathryn Barczi
ingredients
Dressing- 5 TBSP white wine vinegar
- 1 tsp sugar
- 1 tsp Dijon mustard
- 2 minced garlic cloves
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped mint
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 4 cups cooked white rice (1 1/2 cups uncooked)
- 2 cups cooked wild rice (1 cup uncooked)
- 1 English cucumber, diced
- 6 green onions, chopped
- 1/2 lb asparagus, cooked and cut in 1/2-inch lengths
- 1 yellow pepper, chopped
- 1/2 cup dried cherries
- 1/2 cup toasted pecans
directions
- 1
Place vinegar, sugar, mustard, garlic, parsley and mint in a bowl. Whisk together, slowly adding olive oil. Mixture will thicken. Season with salt and pepper.
- 2
Combine rices, while still warm, with half of dressing in a large bowl. Chill about 4 hours. Toss with remaining salad ingredients and remaining dressing. Serve at room temperature.
Source: Kathryn Barczi
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