While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. —Yvonne Gorges, New London, Wisconsin
- 2 cups fresh snow peas, halved
- 2 cups cooked wild rice
- 1 cup cooked long grain rice
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 cup dried cherries
- 1/2 cup thinly sliced celery
- 1/4 cup chopped green onions
- 6 tablespoons sugar
- 6 tablespoons canola oil
- 3 tablespoons cider vinegar
- 4-1/2 teaspoons soy sauce
- 1 to 2 garlic cloves, peeled
- 3/4 teaspoon minced fresh gingerroot
- 3/4 cup cashew halves, toasted
- In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended.
- Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews. Yield: 6-8 servings.
Originally published as Cherry Wild Rice Salad in Country Woman November/December 2005, p39
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