Small Recipes..Wild Rice Salad

This salad recipe from "The Pleasures of Cooking for One” is just the right amount for one.   Simply double it, as I did, for two.  You can use it without meat, as I did in the photo, for a side dish with something grilled; or add some cooked meat, poultry, sausage or shrimp to make it a main dish. The author suggests adding different vegetables for variety or to use up what you have, I added green pepper instead of celery.  She also says you can use any cooked rice or even barley or quinoa, which is a great way to "Use it up".   Being originally from Minnesota, both Myrna and I usually have wild rice in our pantries.
Both Myrna and I keep cooked rice in the freezer; we make it in our Instant Pots or in a pressure cooker in larger amounts for convenience (Directions here).

Use the dressing on any salad; it’s simple to make at the last minute, with ingredients I usually have on hand...use any vinegar or salad oil you have if needed.              

                             Wild Rice Salad

     3/4        cup  cooked wild rice

     1/2        rib  celery

     1/8        large  red bell pepper

  2               tablespoons  chopped herbs

                  black olives -- for garnish

  3-4           tablespoons  Vinaigrette **                      

Toss ingredients together, pour on dressing and toss again. 

Eat as a side dish.
Optional  (choose one or both)

  4-5         cooked small shrimp

     1/2      cup  diced cooked sausage

For a main dish, add the shrimp or sausage, or cooked poultry or ham, diced.

**Vinaigrette:  add 1/4 teaspoon salt, 1/4 teaspoon Dijon mustard, 1 tablespoon red-wine or champagne vinegar and 3 tablespoons extra virgin olive oil in a small jar and shake it thoroughly