Union House Restaurant
Wild Rice Salad with Vinaigrette
6 cups cooked long-grain wild rice
1/2 cup roughly
chopped dates (pits removed)
1 cup diced carrots
1/2 cup diced green onions
1 cup vinaigrette dressing (from following recipe or purchased)
1/2 cup chopped, toasted pecans
The Union House Vinaigrette Dressing
1 cup granulated sugar
1 1/2 cups red wine vinegar
4 teaspoons salt
4 teaspoons freshly ground black pepper
2 cups vegetable oil
Salad: Mix together the rice, dates, carrots, green onions and vinaigrette
dressing. Refrigerate mixture overnight to blend flavors. Add pecans just prior
to serving. Serve with chicken or fish.
The Union House Vinaigrette Dressing: In food processor, combine sugar,
vinegar, salt and pepper. Slowly add oil, mixing until combined. If a food processor
is not available, the dressing can also be mixed by hand using a wire whip.
Yield: 12 to 14 servings; about 4 1/2 cups dressing
Can be served cold, at room temperature or hot.
Variation: Add dried apricots, golden raisins or currants to the salad.