Wild Salad With Cranberry Vinaigrette Recipe
This wild rice salad with cranberry vinaigrette is a filling and flavorful salad that can be prepared with brown rice or wild rice. Tossed along wit chicken, red peppers and corn niblets, the wild rice salad is dressed with a cranberry vinaigrette of cranberry juice, red wine vinegar, with mustard, honey and garlic for a fusion of flavors.
Ingredients
1 cup wehani brown rice or wild rice 250 mL
2 cups diced smoked chicken or turkey 500 mL
1 cup fresh or frozen corn niblets 250 mL
1 raw or roasted sweet red pepper, 1 diced
1/4 cup dried cranberries 50 mL
2 tbsp chopped fresh tarragon, 25 mL or 1/2 tsp/2 mL dried
Cranberry Vinaigrette:
1 small shallot, or 2 green onions, 1
Finely chopped
1 clove garlic, minced 1
2 tbsp cranberry juice concentrate 25 mL
1 tbsp red wine vinegar 15 mL
1 tbsp maple syrup or honey 15 mL
1 tsp Dijon mustard 5 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
2 tbsp olive oil 25 mL
Salt and pepper to taste
1 bunch watercress or p
Directions
Place rice in strainer and rinse well.
Bring large pot of water to boil.
Add rice and cook, uncovered, for 25 to 35 minutes, or until tender and grains puff.
Drain well and place in large bowl.
Add chicken, corn, red pepper, cranberries and tarragon.
Toss.
Soak shallot in ice water for 15 minutes (do not bother soaking if you prefer a stronger flavour).
Drain well and pat dry.
In small bowl, whisk together shallot, garlic, cranberry juice concentrate, vinegar, maple syrup, mustard, salt and pepper.
Whisk in oil.
Toss salad gently with dressing.
Arrange watercress on platter and spoon salad on top.
Bring large pot of water to boil.
Add rice and cook, uncovered, for 25 to 35 minutes, or until tender and grains puff.
Drain well and place in large bowl.
Add chicken, corn, red pepper, cranberries and tarragon.
Toss.
Soak shallot in ice water for 15 minutes (do not bother soaking if you prefer a stronger flavour).
Drain well and pat dry.
In small bowl, whisk together shallot, garlic, cranberry juice concentrate, vinegar, maple syrup, mustard, salt and pepper.
Whisk in oil.
Toss salad gently with dressing.
Arrange watercress on platter and spoon salad on top.
