My sister Alexis shared this recipe with me and I made it for Thanksgiving. All of the flavors blend so well that I will definitely be making it again! It’s great for company or traveling because you can make it ahead and dress at the last minute. Enjoy! 1 cup cooked wild rice 2 small beets, roasted and chopped ( you can find these in produce section of Whole Foods it pressed for time.) 1/2 cup candied pecans, chopped 1/4 cup Italian parsley chopped 2 small Mandarin oranges peeled and chopped 1/2 crumbled feta For the dressing: 1 small shallot chopped Juice of half lemon 3 tablespoons sherry vinegar 1/2 teaspoon allspice Tablespoon honey 1/4 cup olive oil Salt and pepper to taste Combine all the ingredients in a mason jar with a tight lid, shake until combined. Toss into salad just before serving.
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