A BIG thank you to all who attended the workshop on April 21st. And thank you for allowing me to post a picture!
We had a full day of discussion, learning, eating, and moving…. I enjoyed every minute of it. Part of lunch was a salad meal; my favorite, made with organic chicken breasts, wild rice, and raw veggies and goat cheddar. This salad goes on picnics, to pot lucks, and is a fast fully balanced meal when you are short on time.
(from Cook Your Way to Health)
1 cup wild rice
3 cups pure water
1 tsp. chicken like seasoning (no MSG)
8 oz. organic turkey or chicken breast, cooked and diced
4 oz. diced cheddar cheese (goat cheese recommended)
1 cup broccoli flowerets, broken into small pieces
3/4 cup pecan pieces
1 large carrot, peeled, cut into thin rounds or diced
1 red pepper, cut into bitesize strips
4 green onions, cut into thin rounds
1/2 cup toasted sesame oil
2 tbsp. lemon juice
2 tbsp. brown rice vinegar
1/2 tsp. dry mustard
1/2 tsp. curry powder
2 tbsp. tamari sauce
- Wash wild rice and drain. Combine rice, water, and chicken seasoning and simmer, covered, for approximately 55 minutes, or until the rice is tender. Cool.
- In a large mixing bowl, combine the rice, turkey or chicken, cheese, broccoli, pecans, carrots, red pepper and onions.
- In a small bowl, beat the dressing ingredients until emulsified.
- Pour over the salad and toss to mix well. Chill.
This salad keeps well in the fridge and serves 4 to 6.
Watch for my newsletter for the next Cookin’ in the Country workshop coming in June!