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Salad
2 servings
20 minutes
10 minutes
Chef Nathalie Dupree
Flavorful, this fruited salad from renown American Southern cuisine Chef Nathalie Dupree is sure to be a hit from your kitchen.
1 cup basmati and wild rice pilaf
1 pound organic Sno Peas, cut diagonally
2/3 cup olive oil
1/3 cup vinegar
Salt and pepper to taste
2 teaspoons Dijon mustard
3 slices Gold Pineapple, cut into 1 1/2 inch pieces with juice
2 tablespoons mint, chopped
1 head Organic Butter Lettuce
Prepare the rice according to package directions.
Place the sno peas in boiling water to cover and boil 2 minutes. Drain. Rinse with cold water to refresh (to stop the cooking and set the color). Drain again.
Make the vinaigrette by mixing together the olive oil, vinegar, salt, pepper and mustard.
Combine the vinaigrette with the cooked rice, pineapple, and mint.
Mix in the sno peas just before serving. Serve warm or chilled, over the butter lettuce.
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