Chef Nathalie Dupree

Wild Rice, Sno Pea and Pineapple Salad

Name: Wild Rice, Sno Pea and Pineapple Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 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

Rated 5.0 stars by 1 users

Servings

2 servings

Prep Time

20 minutes

Cook Time

10 minutes

Author:

Chef Nathalie Dupree

Flavorful, this fruited salad from renown American Southern cuisine Chef Nathalie Dupree is sure to be a hit from your kitchen.

Ingredients

1 cup basmati and wild rice pilaf
1 pound organic Sno Peas, cut diagonally

Vinaigrette

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

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Directions

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.

Vinaigrette

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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Wild Rice, Sno Pea and Pineapple Salad