Making a meal for mom can be very intimidating. Often she is the one who introduced you to many of your favourite dishes. That’s a lot of pressure, and we didn’t want to leave you all on your own this Mother’s Day, so we got an insider recipe from Brett’s mom herself. This salad is hearty, colourful, and hits the spot as a light lunch or side dish with dinner. Incorporate this salad into your Mother's Day weekend or add it to your personal repertoire of healthy, simple dishes.
Jane's Wild-Rice Salad
Orange Balsamic Vinaigrette Ingredients:
1/4 c. extra virgin olive oil
2 tbsp. orange juice
2 tbsp. white balsamic vinegar
1 tsp dijon mustard
1 crushed clove garlic
4 cups of cooked mixed rice
1 c. chopped dried fruit (apricots, cranberries, cherries, raisins)
1/2 c. chopped toasted pecans
small bunch of chopped parsley
2 green onions, both white and green parts
handful of celery
chives in season
salt and pepper to taste
Follow the instructions on your wild rice to get 4 cups of cooked rice. Chop up the apricots, cranberries, cherries, raisins, the green onions, celery and chives. Toast the pecans. Once they are cool, chop these as well.
Make the vinaigrette by crushing a clove of garlic and whisking it into the olive oil, orange juice, vinegar and mustard.
Once the rice is cool and everything is chopped, mix together in a bowl and cover with the dressing. Add salt and pepper to taste. Serves 4.