Name: Wild Rice-Sweet Potato Salad With Pears
Yield: 4 servings
Ingredients: Salad:; 2 cups water; 1 cup uncooked wild rice; 1 cup diced peeled sweet potato; 1 1/3 cups peeled Bartlett pear, cored and diced (about 2 pears); 1/2 teaspoon fresh lemon juice; 1 cup diced yellow bell pepper (about 1 pepper); 1/4 cup sliced green onions; 1 tablespoon toasted sesame seeds; 1 teaspoon salt; Vinaigrette:; 3 tablespoons cider vinegar; 3 tablespoons apple cider; 2 tablespoons dark sesame oil; 1 tablespoon thawed orange juice concentrate; 1/2 teaspoon dried rubbed sage; 1 garlic clove, minced

Servings: 4 persons

Salad:
2 cups water
1 cup uncooked wild rice
1 cup diced peeled sweet potato
1 1/3 cups peeled Bartlett pear, cored and diced (about 2 pears)
1/2 teaspoon fresh lemon juice
1 cup diced yellow bell pepper (about 1 pepper)
1/4 cup sliced green onions
1 tablespoon toasted sesame seeds
1 teaspoon salt
Vinaigrette:
3 tablespoons cider vinegar
3 tablespoons apple cider
2 tablespoons dark sesame oil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon dried rubbed sage
1 garlic clove, minced

1
To prepare the salad, bring water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.
2
Cook diced sweet potato in boiling water for 5 minutes or until tender. Drain and rinse with cold water; drain well. Set aside.
3
Combine pear and lemon juice in a large bowl, and toss to coat. Add the cooked wild rice, sweet potato, bell pepper, green onions, sesame seeds, and salt; toss well.
4
To prepare the vinaigrette, combine vinegar and remaining ingredients; stir well with a whisk. Pour over rice mixture, tossing to coat.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Wild Rice-Sweet Potato Salad With Pears

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