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Preparation Time : 8
Cook Time : 35
Total Time : 43
1cup wild rice
2tablespoons apple cider vinegar
3tablespoons olive oil
1tablespoon Dijon mustard
1 garlic clove, minced
2teaspoons dried tarragon
2 scallions, chopped
4 -6 ripe strawberries
Cook rice according to package directions. You could use chicken broth instead of water.
In a bowl whisk together vinegar, oil, mustard, honey, salt, pepper, garlic and terragon.
As soon as the rice is done, mix it with the dressing.
Fold in the scallions.
Chill in the refrigerator 30-60 minutes. This salad tastes great when it is not too cold.
Taste and adjust seasonings. Mix in half of the walnuts. Sprinkle rest on top. You could roast them first if you wanted.
Thinnly slice strawberries and arrange them on top.
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