HARVEST HOME SALAD

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

Makes 6 servings.

[edit] Ingredients

• 1/3 cup slivered almonds
• 1/4 cup almond oil
• 2 tablespoons raspberry vinegar
• 1/2 teaspoon Dijon-style mustard
• 1/2 teaspoon fines herbes
• 1/4 teaspoon ground white pepper
• 1 small Pear, cored and diced
• 1 1/2 cups cooked white rice (cooked in chicken broth)
• 1 1/2 cups cooked brown rice (cooked in chicken broth)
• 1/2 cup chopped cranberries
• 1/4 cup diced dried apricots
• 1/4 cup thinly sliced green onions
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated orange peel
• radicchio leaves

[edit] Directions

1. Spread almonds in single layer on baking sheet;
2. Bake at 350 degrees 5 to 8 minutes, stirring occasionally, until lightly browned. Cool.
3. Combine vinegar, mustard, fines herbes and pepper; whisk in oil.
4. Toss diced Pear with dressing.
5. Combine white rice, brown rice, cranberries, apricots, onions, parsley and orange peel. Stir in almonds, diced Pear and dressing; mix well.
6. Serve salad in radicchio leaf cups.

[edit] See also