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Spring Wild Rice Salad Recipe

Source of Recipe

Donna Rollison


Recipe Introduction

From 101 Cook Books

List of Ingredients

1 bunch asparagus, trimmed and cut into 1-inch segments
4 cups cooked wild rice*
1 cup cooked yellow split peas**
1 bunch chives, chopped
Almond Dressing (recipe filed seperately under salad dressings)




Recipe

Bring a saucepan full of water to a boil.

Salt the water and add the asparagus.

Cook for just a minute - until the asparagus is just bright and tender.

Drain and run under cold water to stop the cooking.

In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing.

Give it a good toss.

Add more dressing if needed.

Taste, and add more salt if needed.

Serves 8.

*To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.

**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.