Title: Wild Chinese Salad
Categories: Salad Chinese Blank
Yield: 1 Servings
| 3/4 | c | Wild rice |
| 1 | ts | Salt |
| 10 | | Snow peas |
| 1 | pk | Enoki mushrooms |
| 3 | c | Water |
| 1/2 | lg | Red bell pepper |
| 1/2 | lg | Yellow bell pepper |
| 2 | oz | Smoked turkey |
| 1/2 | c | Fresh coriander sprigs |
| DRESSING |
| 1/4 | c | Safflower oil |
| 2 | tb | Seasoned rice vinegar |
| 1 | tb | Fine minced ginger |
| | | Salt to taste |
Bring 3 cups water to a boil with 1 tsp. salt. Stir in wild rice, cover
and simmer until liquid disappears, about 45 minutes. Fluff with fork, and
refrigerate. Snap stems off snow peas, pulling strings off top ridge.
Quickly blanch peas in boiling water. When they turn bright green, transfer
them into ice water bath to retain color. Pat them dry on a clean towel,
and cut lengthwise into thin strips. Cover and set aside. Cut off and
discard dirty ends of mushrooms. Separate mushroom threads. Stem and seed
pepper halves, and cut into thin strips. Cut turkey into strips. Set
aside. Combine dressing ingredients in a jar, shake vigorously. In a large
bowl, toss turkey with wild rice. Add vegetables and coriander, tossing
until desired proportions of rice to vegetables is reached. WILD CHINESE
SALAD