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Warm
Wild Rice Salad with Blue Cheese and Cherries
Special
thanks to Deborah
Ingredients
1 cup quick-cooking wild rice, cooked according to
directions
1/3 cup Stoneridge Orchards whole dried cherries
1 Asian Pear, cored and cubed
1 apple (your choice), peeled, cored and cubed
¼
cup toasted walnuts, chopped
2 ounces blue cheese, crumbled
8 cups mesclyn or spring salad mix
1 tablespoon EVOO
2 teaspoons red wine vinegar.
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Copyright
2004 Stoneridge Orchards, All Rights Reserved | visit
www.stoneridgeorchards.com for more recipes
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Preparation
1. In a bowl, toss together the first six ingredients.
Season with salt and pepper to taste.
2. In a separate bowl, season greens with olive oil,
vinegar, salt and pepper; toss to coat evenly.
3. Divide the mesclun mix among serving plates and
top with a scoop of the rice mixture.
***This recipe
is from Deborah who lives in Texas. Man, can they cook
in Texas or what?!!! Thanks Deborah.
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| Copyright
2004 Stoneridge Orchards, All Rights Reserved | visit www.stoneridgeorchards.com
for more recipes |
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