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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. Ingredients:
2 cups fresh snow peas, halved |
2 cups cooked wild rice |
1 cup cooked long grain rice |
1 can (8 ounces) sliced water chestnuts, drained |
1 cup dried cherries |
1/2 cup thinly sliced celery |
1/4 cup chopped green onions |
dressing: |
6 tablespoons sugar |
6 tablespoons canola oil |
3 tablespoons cider vinegar |
4-1/2 teaspoons soy sauce |
1 to 2 garlic cloves, peeled |
3/4 teaspoon minced fresh gingerroot |
3/4 cup cashew halves, toasted |
Directions:
1. In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended.
2. Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews. Yield: 6-8 servings.
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