
Ingredients:
vinaigrette:
3 tablespoons pomegranate juice or PAMA
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
salt
pepper
salad:
2 cups cooked wild rice, cooled
1 cup thinly sliced fennel
1 cup pomegranate arils
1 shallot, very thinly sliced
1 stalk celery, very thinly sliced
Directions:
Whisk together the vinaigrette in a small bowl. Set aside. Toss together the salad ingredients. Stir in vinaigrette. Serve at room temperature.
Quick Tips: If you have one, a mandoline makes quick work of thinly slicing the vegetables. I bought this inexpensive mandoline last year and it works well.
I like to make the wild rice for this salad the day before. Refrigerate it then fluff it with a fork before adding the remaining ingredients.
vinaigrette:
3 tablespoons pomegranate juice or PAMA
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon red wine vinegar
salt
pepper
salad:
2 cups cooked wild rice, cooled
1 cup thinly sliced fennel
1 cup pomegranate arils
1 shallot, very thinly sliced
1 stalk celery, very thinly sliced
Directions:
Whisk together the vinaigrette in a small bowl. Set aside. Toss together the salad ingredients. Stir in vinaigrette. Serve at room temperature.
Quick Tips: If you have one, a mandoline makes quick work of thinly slicing the vegetables. I bought this inexpensive mandoline last year and it works well.
I like to make the wild rice for this salad the day before. Refrigerate it then fluff it with a fork before adding the remaining ingredients.