This innovative match-up of unexpected ingredients is even more terrific served with ham or pork.

Chef Kevin Cullen
Recipe by Cooking Light October 2000

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Recipe Summary test

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the salad, bring water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.

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  • Cook diced sweet potato in boiling water for 5 minutes or until tender. Drain and rinse with cold water; drain well. Set aside.

  • Combine pear and lemon juice in a large bowl, and toss to coat. Add the cooked wild rice, sweet potato, bell pepper, green onions, sesame seeds, and salt; toss well.

  • To prepare the vinaigrette, combine vinegar and remaining ingredients; stir well with a whisk. Pour over rice mixture, tossing to coat.

Source

Goodfellow's, Minneapolis, MN

Nutrition Facts

153 calories; calories from fat 26%; fat 4.4g; saturated fat 0.6g; mono fat 1.6g; poly fat 1.9g; protein 3.7g; carbohydrates 26.2g; fiber 2.5g; iron 1mg; sodium 298mg; calcium 28mg.
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