Wild Rice Salad with Dried Fruit and Orange-Sherry Vinaigrette
Charles E. Walton IV
You can simply make this citrus-spiked salad the day before, store in an airtight container in the refrigerator, and forget about it until dinnertime. Make sure to stir in pecans just before serving. Prep: 20 minutes, Cook: 25 minutes.
How to Make It
Step 1
Preheat oven to 350°. Place pecans in a single layer in a shallow pan; bake, stirring occasionally, 5 minutes or until toasted. Set aside.
Step 2
Bring orange juice to a boil in a medium saucepan. Add apricots and raisins; remove from heat, cover, and let stand 15 minutes.
Step 3
Whisk together vinegar, salt, and pepper in a large bowl; gradually whisk in olive oil. Stir in orange zest, shallot, celery, parsley, fruits with their soaking liquid, and prepared rice; stir to combine. Stir in toasted pecans just before serving.
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