SMOKED TURKEY AND WILD RICE SALAD

When I started this project, I decided not to include any recipe that I hadn't cooked myself. I wanted to be sure that I could convey a clear understanding of the recipe and assure a successful outcome. However, when I came to this recipe in my book, I had to break the rule.

I enjoyed this great cold salad at a picnic of Larsen employeees while I was working for that company in New York. In order to keep morale high, we decided to have a company picnic and Karen, my VP Operations, brought this wonderful dish. It's light yet filling and has great taste. Maybe I should make it myself!

SMOKED TURKEY AND WILD RICE SALAD

serves 6-8

For the salad

1 1/2 C uncooked wild rice, rinsed

1/2 lb smoked turkey, cut into 1/4" cubes

1/2 lb snow peas, blanched (or use frozen ones, cooked until just thawed)

1 medium red bell pepper, chopped

1/4 C fresh chopped Italian parsley

1. Cook the rice, omitting salt and fat, just until tender. Drain well and cool (can be refrigerated for 2-3 days). Add other ingredients (can be added and kept 1/2 to 1 day) and toss with orange vinaigrette.

For the vinaigrette

1. Whisk together

2 T red wine vinegar

1 T Dijon mustard

1 1/2 t orange zest

1/2 t salt, or to taste

2. Whisk together:

1/4 to 1/2 T chicken boullion

1/4 to 1/3 C water

1 T walnut oil

1/4 t pepper

3. Add oil mix to vinegar mix in slow, steady stream, beating continually until well blended and thickened. Toss with salad ingredients.