Shelly's Recipe

VEGETABLE WILD RICE SALAD

Category: Salad

Salad
8 oz asparagus
1 cup wild rice, cooked, drained and cooled to room temperature
3 tbsp pine nuts, toasted
1/4 cup finely diced carrots and celery
2 tbsp minced fresh dill
1/4 cup minced fresh mint
1 heat Boston or Bibb lettuce, washed and trimmed

Dressing
1 clove garlic, minced and mashed to a paste with 1/2 tsp kosher salt
2 tbsp minced shallot
1 tbsp Dijon mustard
Grated zest and juice from 1 lemon
1/2 tsp kosher salt and pepper
1/2 cup olive oil

Peel and trim asparagus stalks. Cut about and inch of the tips from the spears and then thinly slice the remaining stalks. Bring a small pot of salted water to a boil. Drop asparagus in water and cook about 1 minute or until crisp-tender. Drain and refresh under cold running water. Set aside.

In a medium bowl, whisk together dressing ingredients.

In a large bowl, combine salad ingredients except lettuce and toss with about 1/3 cup dressing. Serve on or toss with lettuce with some extra dressing. Pass any remaining dressing.