¼ cup white wine vinegar 2 tablespoon olive oil 2 tablespoon finely chopped dried tomatoes (oil packed) 1 tablespoon oil from dried tomatoes 1 tablespoon water 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1 teaspoon sugar 1 clove garlic ¼ teaspoon ground coriander ¼ teaspoon paprika ⅛ teaspoon cayenne pepper
Asian Wild Rice Salad:
Prepare as above, except use the cooked beef or pork instead of ham. Substitute one 8-ounce can sliced water chestnuts, drained, for the peas and 2/3 cup bottled ginger vinaigrette salad dressing for the Dried Tomato Vinaigrette. If desired, add 1/4 cup shredded radishes to the rice mixture. Makes 4 main-dish servings.
Prosciutto Wild Rice Salad:
Prepare as above, except substitute 8 ounces slivered prosciutto for the ham. Add 1/3 cup dried cherries and 1/3 cup chopped walnuts or pecans, toasted, to the cooked rice mixture. Substitute 2/3 cup bottled balsamic vinaigrette salad dressing for the Dried Tomato Vinaigrette. Makes 4 main-dish servings.
Salmon Wild Rice Salad:
Prepare as above, except substitute 8 ounces smoked salmon, broken into chunks, for the ham and 1 cup shredded fresh spinach or arugula for the peas. Substitute 2/3 cup bottled Italian salad dressing for Dried Tomato Vinaigrette. Makes 4 main-dish servings.
