>From the Food Network website...
Wild Rice Salad
>From Food Network Kitchens
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 4 servings
8 ounces asparagus
1 clove garlic, minced and mashed to a paste with 1/2 teaspoon kosher salt
2 tablespoons minced shallot
1 tablespoon Dijon mustard
Grated zest and juice of 1 large lemon
1/2 teaspoon kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 cup wild rice, cooked, drained, and room temperature
3 tablespoons pine nuts, toasted
1/4 cup finely diced carrots
1/4 cup finely diced celery
2 tablespoons minced fresh dill
1/4 cup minced fresh mint
1 head Boston or large Bibb lettuce, washed and trimmed (optional)
Peel and trim the asparagus stalks. Cut about an inch of the tips from the
spears and then thinly slice the remaining stalk. Bring a small pot of salted
water to a boil. Drop the asparagus into the water and cook until just crisp
tender, about 1 minute. Drain and refresh under cold running water. Set aside.
In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and
juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy
In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and
mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with
some of the dressing. To serve place the lettuce on a serving platter or
individual plates and spoon the salad into the center of the leaves. Pass any
remaining dressing at the table.
Copyright 2001 Television Food Network, G.P. All rights reserved.
Rhonda G in Missouri
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/awesomeswapsandmore/?yguid=301586139
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/?yguid=301586139
All are looking for new members!!!
Luggage? GPS? Comic books?
Check out fitting gifts for grads at Yahoo! Search
[Non-text portions of this message have been removed]