He Said, She Said with Ken and Mary Jo

Recipe By: Mary Jo Eustace
Episode #21

Wild Rice Fall Salad

Ingredients

• 2 Tbsp Olive Oil
• 1/2 Cup Compliments Pancetta Or Compliments Bacon, Chopped
• 1/2 Cup Shallots, Chopped
• 3 Cups Wild Rice, Cooked
• 1 Cup Apples, Diced
• 1 Cup Celery, Diced
• 1/2 Cup Compliments Raisins Sultana
• 1/2 Cup Pistachios, Chopped
• Dressing
• 1/4 Cup Compliments Extra Virgin Olive Oil
• 1 Lemon, Juiced
• 1 Tbsp Worcestershire Sauce
• 2 Tbsp Grainy Mustard
• 3/4 Cup Blue Cheese, Crumbled
• Salt And Pepper To Taste

Directions:

• In a saute pan cook the pancetta and the shallots in the olive oil until cooked. Set aside.
• In a large bowl combine the rice, apples, celery, raisins and pistachios.
• In a large bowl combine the dressing. Whisk together the olive oil, lemon juice, Worchestershire sauce, mustard, blue cheese, and salt and pepper. Mix well. The dressing should be chunky with bits of blue cheese visible.
• Pour the dressing over the rice mixture and mix well. Add the bacon and shallots and toss again. Serve immediately or chill for future use Always serve at room temperature.
• Per Serving: 808 Cal (53% from Fat, 15% from Protein, 32% from Carb); 30 g Protein; 49 g Tot Fat; 16 g Sat Fat; 25 g Mono Fat; 66 g Carb; 6 g Fiber; 18 g Sugar; 402 mg Calcium; 3 mg Iron; 1797 mg Sodium; 67 mg Cholesterol
• "Star Ingredient: Rice"