Winter Salad — although frankly, this is pretty good for a summer picnic too (no mayo!): Wild Rice, Corn + Sprout Salad, with Hot Smoked Salmon. Simple to put together, healthy and is a spectacular lunch. While I think that the smoked salmon is integral, I can see that without it, it would also be very nice (somehow, a totally different salad).
Ingredients
2 cups cooked wild rice, at room temperature
1/2 pound smoked trout, skinned and cut in bite-sized pieces (I exclusively use Duck Trap)
1 small can (9 oz) whole kernel corn
4 scallions, white and a little bit of green parts only, finely sliced
1/4 cup bean sprouts, optional
Dressing
3 tablespoons red wine vinegar
1/4 cup canola oil
1 tsp fresh tarragon
squeeze of fresh lemon juice
salt and pepper to taste
Serve with: Watercress, baby arugula, avocado
Directions
Cook rice according to manufacturer’s directions. Let cool to room temperature (I usually do this the evening before). Prep remaining ingredients. In large bowl, toss salad ingredients. Whisk together all dressing ingredients, add dressing to salad and toss again.
This salad is best served at room temperature; cold, it is really not very good as the rice gets all gummy.
