Citrus Wild Rice Salad with Warm Shallot Dressing
This is a colorful, fresh and delicious salad that is perfect for the holidays. Also a beautiful addition to a buffet! You can easily make this into an entree salad by adding grilled salmon, chicken or your favorite protein.
Serves 8-10
Ingredients:
4 cups chicken broth
2 cups wild rice
4 oz pancetta or bacon
4 garlic cloves, diced
1 shallot, diced
2/3 cup olive oil
1/4 cup red wine vinaigrette
2 Tbsp dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
4 cups fresh spinach, long stems removed
1 can mandarin oranges, drained
1/2 cup pomegranate seeds
1 cup dried cherries
1/2 cup slivered almonds (optional)
Parmesan cheese, for garnish (optional, omit for dairy free)
Directions:
Heat chicken broth over high heat in a medium saucepan. Once boiling, add wild rice. Turn heat down to low and cover saucepan. Cook 20-25 minutes or until broth is absorbed.
While wild rice is cooking, prepare dressing. Heat a small skillet over medium high heat. Brown bacon 4-5 minutes, stirring frequently. Turn heat down to medium and add diced garlic and shallots. Cook 3-4 more minutes. Remove from heat and let cool slightly.
In a small bowl, whisk together olive oil through black pepper. Add browned pancetta, garlic and shallots. Whisk well to combine. Set aside until ready to use.
In a large serving bowl or on a large round cutting board, prepare salad to serve. Make a single layer of spinach on bottom. Top with warm wild rice. Spread mandarin oranges, pomegranate seeds, dried cherries and almonds evenly amongst salad. Garnish with shaved Parmesan cheese.
Drizzle dressing evenly amongst salad. If serving for a group, place salad dressing in center of salad in a small bowl so everyone can individually dress as they wish.