Duck Wild Rice Salad



2 cups cooked wild rice

1 - 2 cups chopped roast duck
        (or pheasant or quail)

3 cups thinly sliced salad greens

1/2 cup chopped apple (1 large Cortland or Macintosh)

1 avocado (optional)

1/4 cup shredded Parmesan cheese (optional)



2 Tbsp County French Vinaigrette Dressing base

2 Tbsp water

1/2 cup olive oil

1/3 cup balsamic or red wine vinegar

Toss with 1/3 - 1/2 cup dressing.  Let stand a few minutes, toss again, and serve, topped with strands of parmesan cheese.  This salad tastes best at room temperature - it will absorb the dressing as it stands, so taste and add more dressing as desired.

Serves 4 - 6.


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