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Union House Restaurant Wild Rice Salad with Vinaigrette

Ingredients:

  • 6 cups cooked long-grain wild rice
  • 1/2 cup roughly chopped dates (pits removed)
  • 1 cup diced carrots
  • 1/2 cup diced green onions
  • 1 cup vinaigrette dressing (from followingor purchased)
  • 1/2 cup chopped, toasted pecans

Preparation:

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.

Variation: Add dried apricots, golden raisins or currants. Can be served cold, at room temperature or hot.

Vinaigrette Dressing Ingredients:

  • 1 cup granulated sugar
  • 1 1/2 cups red wine vinegar
  • 4 tsp salt
  • 4 tsp freshly ground black pepper
  • 2 cups vegetable oil

Preparation:

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.

Makes about 4 1/2 cups dressing.

Makes 12 to 14

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