Anything out of the expected is always a surprise at any meal, no matter how casual. when the unexpected is delicious, well what can I say? Folks enjoyed a pleasant surprise!
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| Just look at this gorgeous salad! |
6 ounces wild rice cooked according to package directions
1/2 teaspoon salt
2 medium naval oranges, peeled and sectioned
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes cut into halves
1/2 cup pecan pieces, toasted
1/2 cup dried cranberries, currants or raisins
2 tablespoons green onion, finely chopped (including green
part)
8 large leaf lettuce leaves,
washed & drained
Here is how I did this:
1. Cook wild rice according to package directions, including salt. While rice is cooking, wash and dry lettuce leaves. Place in a sealable bag with paper towel between leaves; set aside.
1. Cook wild rice according to package directions, including salt. While rice is cooking, wash and dry lettuce leaves. Place in a sealable bag with paper towel between leaves; set aside.
2. While wild rice cooks, peel
and section oranges; set aside. In separate bowl, combine olive oil, orange
juice, vinegar, grapes, cranberries. If not serving the same day as being
prepared, place green onions and toasted pecans in separate sealable bags.
Store lettuce leaves, cooked wild rice, salad dressing, green onions and pecan
pieces over night. Allow all salad components to come to room temperature
before assembling and serving.
3. To serve, place one lettuce leaf
on salad plate or in the bottom of a shallow salad bowl. Place one-eighth of
wild rice on top of lettuce, plus one-eighth of fruit mixture. Drizzle with
salad dressing, and top with chopped green onions and toasted pecans.
