Orcas Island Goji Berry Wild Rice Salad
from Julia S.
Makes 6 servings (about 1 cup each)
Preparation Time: 10 to 15 minutes
2 cups cooked wild rice
1 can (15 ounces) kidney beans or 1 1/2 cups cooked dry-packaged kidney beans,
1 can (15 ounces) black beans or pinto beans or 1 1/2 cups cooked dry-packaged
black beans or pinto beans, rinsed, drained
1 half cup Goji Berries
1 cup peas Vinaigrette(recipe follows)
Salt and pepper, to taste
6 cups spinach leaves
12 to 16 ounces broiled or grilled boneless, skinless chicken breast, sliced
or cubed (optional)
2 beets or one can (15 ounces) beets, drained and diced
1/2 cup coarsely chopped toasted pecan or walnut halves (optional)
1. Combine rice, beans, Goji Berries, and peas; pour 2/3 cup vinaigrette over and toss. Season to taste with salt and pepper.
2. Spoon salad onto spinach-lined plates, arrange chicken on salad; spoon beets to the side. Drizzle remaining 1/3 cup vinaigrette over beets and chicken.
3. Sprinkle with nuts, if desired.
Vinaigrette: Makes about 1 cup
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped shallots or red onion
2 tablespoons honey
2 tablespoons orange or pineapple juice
1 tablespoon chopped parsley
1. Whisk together all ingredients. Prepared ahead, refrigerate until serving time. Mix again before using.