Wild Rice Pecan Salad
from Chicken Dinners 1, 2, 3:
125,000 Possible Combinations for Dinner Tonight by Jacqueline Heriteau 

1/3 cup olive oil

1/4 cup balsamic vinegar

1 teaspoon grainy mustard

1 tablespoon minced fresh tarragon

Pinch of grated nutmeg

Salt and pepper

4 cups cooked wild rice, cold

1/4 cup chopped red bell pepper

1/4 cup minced celery

1 small, unwaxed cucumber, scored and thinly sliced for garnish

1 cup finely chopped pecans

Beat oil, vinegar, mustard, tarragon, nutmeg, salt and pepper.

Pour dressing over rice and toss. Fold in red pepper and celery. Taste and adjust

Turn into salad bowl and garnish with cucumbers. Top with pecans.

Serve cold. Serves 4-6.

Wild Rice
Wild Rice
by Maja Smend

Basil: In Season Guide
Wild Rice

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