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.