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Chicken, Spinach, Brown and Wild Rice Salad with Sauteed Apples

This had so many flavors and textures happening that it keeps your palate working to figure out the ingredients. The rice was an interesting and very filling addition to the tart salad. We found there was enough of the bright tangy dressing to go around and keep the salad pretty moist. I sauteed the wedges of granny smith apples for about 3 minutes, just until they softened a bit, but were still crisp. I used spinach in the recipe, but for a more peppery bite, feel free to use arugula. The crumbly gorgonzola brought just enough bite to the salad without competing with the other flavors

 

Pictures and Recipe here

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Taken on January 14, 2006