Wild Rice, Lentil and Fennel
Salad with Vinaigrette
Ingredients
1 cup red lentils
1 cup wild rice
1 cup diced fresh fennel
1/3 cup minced red onion
1 1/4 cup finely slivered fresh basil
4 Tbsp olive oil
1 Tbsp rice wine vinegar
Salt and black pepper to taste
Vinaigrette
4 Tbsp finely sliced shallots
2 Tbsp rice wine vinegar
3/4 cup fresh orange juice
1 Tbsp fresh lime juice
2 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh mint
2/3 cup extra virgin olive oil
Salt and black pepper to taste
Salad with Vinaigrette
Ingredients
1 cup red lentils
1 cup wild rice
1 cup diced fresh fennel
1/3 cup minced red onion
1 1/4 cup finely slivered fresh basil
4 Tbsp olive oil
1 Tbsp rice wine vinegar
Salt and black pepper to taste
Vinaigrette
4 Tbsp finely sliced shallots
2 Tbsp rice wine vinegar
3/4 cup fresh orange juice
1 Tbsp fresh lime juice
2 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh mint
2/3 cup extra virgin olive oil
Salt and black pepper to taste
Directions
Cook lentils and wild rice according to package directions. Strain and rinse in cold water. Combine lentils and rice with remaining salad ingredients and carefully toss. Adjust seasoning if needed.
Whisk vinaigrette ingredients together, season to taste. Arrange salad on chilled plates, garnish with toasted walnut piecs and tart apple slices attractively around and drizzle vinaigrette over all.
Cook lentils and wild rice according to package directions. Strain and rinse in cold water. Combine lentils and rice with remaining salad ingredients and carefully toss. Adjust seasoning if needed.
Whisk vinaigrette ingredients together, season to taste. Arrange salad on chilled plates, garnish with toasted walnut piecs and tart apple slices attractively around and drizzle vinaigrette over all.