A RECIPE FROM JANE'S KITCHEN

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

Salad Ingredients:

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

How-to:

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.

                         Owner and Chef Brett McDermott with his mother Jane MacKinnon at his wedding. 

                         Owner and Chef Brett McDermott with his mother Jane MacKinnon at his wedding.