Nutty Wild Rice Salad
|Cooked wild rice||3 Cup (48 tbs)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄3 Cup (5.33 tbs) (1/2-Inch)|
|Frozen tender tiny peas||10 Ounce, thawed, drained (1 Package)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||3 Tablespoon|
|Lettuce leaves||8 (Boston Or Bibb)|
In large bowl stir together wild rice, tomatoes, almonds, green onions and peas; set aside.
In small bowl whisk together all remaining ingredients except lettuce leaves.
Pour over wild rice mixture; toss to coat.
On individual salad plates place lettuce leaves.
Spoon salad on lettuce leaves.