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Wild Rice Salad with Fresh Strawberries
Serves 8
This is an elegant and innovative salad. To save time, prepare the rice the night before and add the strawberries and dressing right before serving in a decorative bowl. Fresh raspberries may be substituted if strawberries are unavailable.

  • 3 cups water
  • 11/2 cups wild rice
  • 1/3 cup chopped scallions (approximately 3)
  • 1 lb. strawberries-quartered and then sliced
  • 1/3 cup olive oil
  • 1/3 cup orange juice
  • 1/3 cup raspberry vinegar

In a medium-large saucepan, boil water over a high heat. Once boiling add wild rice to the water and return to a boil. Lower heat and simmer for 50 minutes or until water is absorbed. Allow rice to cool and add oil, orange juice, vinegar, scallions and strawberries. Toss and serve promptly.

 

 

Green Bean Salad
Serves 8
A refreshing green bean summer salad.

  • 2 lbs. green beans, blanched
  • 1 large jicama, peeled and cut into thin strips
  • 2 tablespoons Dijon style mustard
  • 2/3 cup olive oil
  • 6 tablespoons balsamic vinegar
  • 2/3 cup chopped dill

To blanch the beans, place in a large saucepan with enough water to cover and boil until cooked but still crisp. Drain them in a colander and pour cold water over them to stop them from becoming overcooked. Drain thoroughly and toss with jicama, chopped dill and the vinaigrette dressing. Prepare the dressing by blending the olive oil, balsamic vinegar and mustard together.
Time Saving Tip: The green beans may be cooked the night before and stored in airtight sealed plastic bag. Cut the jicama and prepare the vinaigrette dressing the morning of the lunch. Toss ingredients together right before serving in a decorative bowl.

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