Wild Rice and Tomato Salad

Here’s a gourmet recipe from “Le Cordon Bleu” that anyone can make.   I wanted to use our abundance of cherry tomatoes, and I usually have cooked wild rice in my freezer – I cook a big batch and portion it into freezer bags so we can enjoy it anytime instead of waiting ¾ of an hour.  If you don’t have balsamic vinegar, red wine vinegar is a good substitute, and you can use all olive oil, although the walnut oil is delicious (I keep it on hand for baking).  The sun-dried tomatoes add a little tomato intensity to this delicious salad.
We enjoyed it with grilled Iowa pork chops and cornbread.                  

Wild Rice and Tomato Salad

  3        ounces  Wild Rice

  8        Sun-dried Tomato Halves, sliced

  4        ounces  Cherry Tomatoes, halved if large

            Greens

                        Dressing

  2        teaspoons  Honey

  2        tablespoons  Balsamic Vinegar

  1        tablespoon  Walnut Oil

  1        tablespoon  Olive Oil

Cook the wild rice in plenty of salted boiling water for 45-50 minutes or until tender.  Drain into a sieve and rinse under cold tap water until the rice is cold.  Allow to drain thoroughly.

Slice the sun-dried tomatoes and halve the cherry tomatoes.  Put them in a large bowl, add the wild rice and toss to mix.

Make the dressing.

To serve: line a shallow serving dish with greens, pile the rice and tomato salad in the center and drizzle the dressing over.  Serve at room temperature.

4 Servings

  "Le Cordon Bleu Classic Light”

Per Serving: 169 Calories; 7g Fat (36.8% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 130mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.