Recipes

This low fat salad dances with flavor and freshness. The chicken offers tender, savory protein between bright, crunchy bites of spinach and celery, all brought together with earthy wild rice. It’s quick, easy, and lean.

Ingredients:
1/2 cup wild rice
1 1/4 cups beef broth
1 cup frozen petite peas
2 stalks of celery, thinly sliced
4 green onions, chopped
4-6 cups of fresh spinach
1/4 cup slivered almonds, toasted
1-2 cups of chopped, cooked chicken

For the Dressing:
2 tbsp. red wine vinegar
1 tsp. soy sauce
1/2 tsp. lemon juice
3 tbsp. olive oil
1 1/2 tbsp. sesame oil
Salt & pepper to taste

Instructions:

1. Rinse and drain rice. Cover the rice with beef broth in a small pan. Bring to a boil and let boil for a few minutes, then turn heat down and let simmer until water is absorbed. Remove from heat and let stand covered for 5 minutes. Remove cover, and allow rice to cool.
2. Give the peas a quick rinse with hot water in a colander and let stand until thawed.
3. Add peas, celery, green onions, spinach, and chicken (if desired) to a large bowl. Mix in the wild rice while it’s still a little warm. Add dressing and mix thoroughly.
4. Toss in toasted slivered almonds and serve.