Wild Rice Salad
The dried fruit in this salad blends beautifully with the tang of the vinegar in the dressing and brings some brightness to traditionally heavier fall veggies.
Equipment
- Pot
- Cutting Board
- Chef Knife
- Saute Pan
- 2 Mixing bowls
- Serving Bowl
- Heat resistant spoon/spatula
- Blender or Immersion Blender
Ingredients
- 1/2 cup Wild Rice
- 1 bag Salad Greens your choice
- 1/4 each Onion diced
- 1/2 each Turnip diced
- 1 Tbsp Dried Cherries rough chop
- 2 Tbsp Golden Raisins
- 1/8-1/4 each Cabbage julienne
- 1 clove Garlic minced
- 1 Tbsp Cranberries
- 1/2 Tbsp Dijon Mustard
- 4 leaves Sage
- 2 oz Apple Cider Vinegar
- 1 Tbsp Honey
- 3 oz Olive Oil
- 1.5 cup Stock
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- Cook the wild rice in stock. Let cool once cooked
- Heat a saute pan and add in a bit of oil. Toss in the onion, carrot and turnip. Season and cook 4 minutes. Add in the cherries and raisins and cook 4 more minutes. Adjust seasoning and let cool
- For the vinaigrette blend together the cranberry, garlic, salt, pepper, oil, vinegar, honey and dijon.
- Toss all the salad ingredients together and then toss with the dressing
- Serve and enjoy!
Notes
Wild rice can be cooked and chilled ahead if wanted.