I made this hearty salad last week as a side dish for a fish dinner, and it was delicious as well as very gourmet! I’m not sure where I bought Salad for Dinner
but the fresh combinations for these terrific salads really inspired me to make this dish. I highly recommend this cookbook!
I would make this salad again for a Rosh Hashanah or Sukkot lunch. Let me know how you like it! Marlene
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Winter Greens and Wild Rice Salad with Grilled Yams and Lime-Ancho Vinaigrette:
- 1 3/4 pounds (about 4 thin) dark-fleshed yams, well scrubbed
- 3/4 cup wild rice
- 1/2 teaspoon kosher salt
- 2 celery ribs, sliced
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro, plus more for sprinkling
- 12 cups mixed pepper greens, such as arugula, mizuna, red mustard, and spinach
- olive oil
Lime- Ancho Vinaigrette:
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon honey
- 1 teaspoon ancho chili powder
- 1 heaping teaspoon ground cumin
- 1 garlic clove crushed
- kosher salt
- 1/3 cup olive oil
- 1/2 cup of parsley, chopped
- whisk all ingredients
- 12 cups mixed greens, such as arugula, mizuna, red mustard, and spinach
Peel and cut the sweet potatoes in wedges. Roast them with fresh chopped garlic, salt pepper and olive oil till tender. Or- you can grill them on a grill pan.
Bring the rice, 3 cups water, and salt to boil in a heavy medium saucepan. Reduce the heat to low and cover and simmer until the rice is tender and the liquid is absorbed, about 50 minutes. Transfer the rice to a medium bowl and let cool completely.
Add the celery, green onions, 1/4 cup parsley and 3 tablespoons of the vinaigrette to the wild rice while hot and stir well.
In a large bowl, toss the greens with 3 tablespoons of Lime-Ancho Vinaigrette. Divide the greens evenly among four plates. Spoon the wilde rice salad onto the center of each pile of greens, dividing evenly. Arrange the yams over the rice, dividing evenly. Spoon the remaining dressing over the yams. Sprinkle the salds with the remaining parsley and serve.