Dressing
1 orange peel, cut into strips
2/3 cup of freshly squeezed orange juice
1/3 cup of extra virgin olive oil
1/3 cup of finely chopped red onion
1 dash of black pepper
Salad
3 tablespoons of butter
1 large onion, diced
2 cups of wild rice
4 cups of water
3 cups of chicken broth
250g cooked green beans, cut into strips
500g smoked chicken, shredded
1 cup of dried cranberries
Salt and black pepper to taste
Dressing
1 orange peel, cut into strips
2/3 cup of freshly squeezed orange juice
1/3 cup of extra virgin olive oil
1/3 cup of finely chopped red onion
1 dash of black pepper
Salad
3 tablespoons of butter
1 large onion, diced
2 cups of wild rice
4 cups of water
3 cups of chicken broth
250g cooked green beans, cut into strips
500g smoked chicken, shredded
1 cup of dried cranberries
Salt and black pepper to taste
Dressing
In a bowl, mix all the ingredients with an electric mixer until smooth
Refrigerate
Salad
1
In a large pan, melt the butter over high heat
Add the onion and sauté for two minutes
Add the wild rice and cook for five more minutes
Add the water and chicken broth and let it simmer
Reduce heat and cook with a lid for one hour or until tender
Let it cool
2
Add the shredded smoked chicken to the wild rice
Mix well
Add the remaining ingredients and the reserved dressing
Check the seasoning and serve.
