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Union House Restaurant Wild Rice Salad with Vinaigrette

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  • Submitted by: Recipe Group Member
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Ingredients:

Directions:

  1. Mix together the rice, dates, carrots, green onions and vinaigrette dressing. Refrigerate mixture overnight to blend flavors. Add pecans just prior to serving. Serve with chicken or fish.
  2. Variation: Add dried apricots, golden raisins or currants. Can be served cold, at room temperature or hot.

    Vinaigrette Dressing Ingredients:

    • 1 cup granulated sugar

Directions:

  1. In food processor, combine sugar, vinegar, salt and pepper. Slowly add oil, mixing until combined. If a food processor is not available, the dressing can also be mixed by hand using a wire whip.
  2. Makes about 4 1/2 cups dressing.
  3. Makes 12 to 14

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