Take a Walk On The Wild Side Salad

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.

Take a Walk on the Wild Side Salad

(from Cook Your Way to Health)

Salad:

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

Dressing:

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

dash Tabasco

Directions:

  1.  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.
  2.   In a large mixing bowl, combine the rice, turkey or chicken, cheese, broccoli, pecans, carrots, red pepper and onions.
  3.   In a small bowl, beat the dressing ingredients until emulsified.
  4. 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!

Blessings,

Paulette.

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One Response to Take a Walk On The Wild Side Salad

  1. rbjdhogan says:

    Hi PauletteThanks for keeping me updated…i really want to come to one of your workshops when it works out…thanks againBarb

    Sent from my Bell Samsung device over Canada’s largest network.

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