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Wild Salad With Cranberry Vinaigrette

Heart.Foods's picture
This wild rice salad with cranberry vinaigrette is a filling and flavorful salad that can be prepared with brown rice or wild rice. Tossed along wit chicken, red peppers and corn niblets, the wild rice salad is dressed with a cranberry vinaigrette of cranberry juice, red wine vinegar, with mustard, honey and garlic for a fusion of flavors.
Ingredients
  Brown rice/Wild rice, 250 milliliter 1 Cup (16 tbs) (Wehani Brand)
  Turkey chicken/500 milliliter 2 Cup (32 tbs), smoked
  Frozen corn 1 Cup (16 tbs)
  Roasted red pepper To Taste, diced
  Dried cranberries/50 milliliter 1⁄4 Cup (4 tbs)
  Chopped fresh tarragon/0.50 teaspoon / 2 milliliter dried tarragon 2 Tablespoon (25 Milliliter)
  Shallots/2 green onions, 1 finely chopped 1 Small
  Garlic 1 Clove (5 gm), minced
  Cranberry juice concentrate 2 Tablespoon (25 Milliliter)
  Red wine vinegar 1 Tablespoon (15 Milliliter)
  Maple syrup 1 Tablespoon (15 Milliliter)
  Dijon mustard 1 Teaspoon (5 Milliliter)
  Olive oil 2 Tablespoon (25 Milliliter)
  Watercress 1 Bunch (100 gm)
  Salt To Taste
  Pepper To Taste
Directions

Place rice in strainer and rinse well.
Bring large pot of water to boil.
Add rice and cook, uncovered, for 25 to 35 minutes, or until tender and grains puff.
Drain well and place in large bowl.
Add chicken, corn, red pepper, cranberries and tarragon.
Toss.
Soak shallot in ice water for 15 minutes (do not bother soaking if you prefer a stronger flavour).
Drain well and pat dry.
In small bowl, whisk together shallot, garlic, cranberry juice concentrate, vinegar, maple syrup, mustard, salt and pepper.
Whisk in oil.
Toss salad gently with dressing.
Arrange watercress on platter and spoon salad on top.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
8

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