CHICKEN AND WILD RICE WALDORF SALAD from "Church Suppers" edited by Barbara Greenman (Black Dog & Leventhal, 2005).
St. Paul Pioneer Press Makes 9 servings. Salad: 6 ounces long-grain wild rice 3 cups cubed cooked, skinless, boneless chicken breast 3 celery stalks, finely chopped 2 tart green apples, cored and cubed 1 cup seedless green or red grapes, cut in half 2 tablespoons minced fresh parsley 1 teaspoon grated lemon peel 1/2 cup toasted walnuts, chopped Dressing: 1/2 cup light mayonnaise 4 tablespoons cider vinegar 2 tablespoons fresh lemon juice 1 tablespoon whole-grain mustard 1 tablespoon honey 1/4 teaspoon thyme or tarragon Garnishes: Large lettuce leaves Fresh parsley sprigs To cook wild rice: Cook wild rice according to package directions, omitting butter. Transfer to large bowl. Cool to room temperature. To make the salad: Add chicken, celery, apples, grapes, parsley, lemon peel and walnuts. Mix well. To make dressing: In medium bowl, combine mayonnaise, vinegar, lemon juice, mustard, honey and thyme or tarragon. Mix well. To finish salad and serve: Pour dressing over rice and other ingredients. Mix well. Refrigerate for 2 hours. Serve on large lettuce leaf. Garnish with parsley sprigs. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
