Thursday, November 17, 2011

Countdown to Thanksgiving - the salad: Asparagus/Wild Rice Salad

noun - 1) the handing down of statements, beliefs, legends, customs, etc.; 2) a long-established or inherited way of thinking or acting.

Tradition. I know that every year on Thanksgiving we will eat turkey and stuffing, mashed potatoes and gravy, cranberries, sweet potatoes and pumpkin pie. I know that I can depend on my sisters-inlaw to make fruit salad with marshmallows, a green salad, and a macaroni salad with sweet relish. That's our tradition.

And, my family knows that I'm always looking for something out of the ordinary for our family potlucks. That's also a part of our tradition.

Here's a very different salad from the Washington Asparagus Growers Commission:

Northwest Asparagus Wild Rice Salad
2 cups wild rice (uncooked)
3 cups fresh asparagus (sliced thinly, diagonally)
1 cup smoked salmon (slice in small chunks)
1 cup fresh cranberries
1 cup red bell pepper, sliced

Cook wild rice according to package directions. Rinse in cold water. Combine asparagus, salmon, cranberries, red bell pepper, and cooled cooked wild rice. Mix well. Combine dressing ingredients. Toss dressing with salad.

1/4 cup white wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
1/2 tsp. salt

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