Wild Rice Fennel And Orange Salad Recipe
Ingredients
| Fennel | 3/4 pound, washed | |
| Wild rice | 1/2 Cup (16 tbs), uncooked | |
| Orange rind | 1 Tablespoon, grated | |
| 1 large navel orange, peeled, seeded, and sectioned | ||
| 1/4 cup green onions, diagonally sliced | ||
| Parsley | 2 Tablespoon, chopped | |
| 1/8, teaspoon salt | ||
| Ground pepper | 1 Dash | |
| Champagne Vinaigrette | ||
Directions
Trim leaves off fennel and mince, reserving 1 1/2 teaspoons.
Trim off rough outer stalks and discard.
Cur bulb in half lengthwise,- remove core.
Cur crosswise into 1/8-inch slices.
Cook wild rice according to package directions, omitting salt and fat; drain well.
Combine reserved sliced fennel, minced leaves, rice, and next 6 ingredients in a medium bowl; toss gently.
Pour Champagne Vinaigrette over salad, and toss gently.
Cover; chill thoroughly.
Trim off rough outer stalks and discard.
Cur bulb in half lengthwise,- remove core.
Cur crosswise into 1/8-inch slices.
Cook wild rice according to package directions, omitting salt and fat; drain well.
Combine reserved sliced fennel, minced leaves, rice, and next 6 ingredients in a medium bowl; toss gently.
Pour Champagne Vinaigrette over salad, and toss gently.
Cover; chill thoroughly.
Chef
