Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 16 2017
Grad Party For 50 - Wild Rice Citrus Salad
8 lbs. cooked wild rice, or gourmet rice blend
6-1/4 cups slivered almonds
4 cups currants
6 cups orange juice
1-1/2 cups fresh Italian parsley, chopped
1-1/2 cups fresh cilantro, chopped
2-1/2 lbs. Serrano chilies, seeded and minced (wear rubber gloves)
3/4 cup orange zest, grated
3 lbs. mixed salad greens
6 cups bottled vinaigrette dressing
Combine all ingredients, except greens and vinaigrette, in a bowl. Chill.
Can be made the day before. Assemble by making a bed of greens on the plate, drizzle with dressing and top with rice salad. Drizzle more vinaigrette on top if desired.