This delicious salad is made easy with Dulcet Cuisine's Tangy & Peppery Moroccan Sauce. Serve with holiday roasts, chicken or fish.
1 c pearl couscous
½ c chopped red bell pepper
½ c shredded carrots
¼ c chopped celery
¼ c chopped sweet onion
¼ c blanched or slivered almonds
¼ c chopped fresh cilantro
¼ c chopped fresh parsley
1 c of chopped fresh oranges or an 8 oz. can of Mandarin Oranges
1/2 c Dulcet Tangy & Peppery Moroccan Sauce
salt and pepper to taste
1. Prepare Couscous to package directions, cool to room temperature.
2. Place couscous in a medium bowl and fluff with a fork to separate.
3. Add all other ingredients and mix well, season with salt & pepper.
4. Serve over a bed of butter lettuce.
Creamy and decadent this dish is perfect as a first course or entree. The Buffalo Gorgonzola adds a little more tang to the sauce but you can easily substitute with a Gorgonzola Dulce or other creamy blue cheese. Many gluten free pastas are available now and can easily be used in this recipe.
Here's a delicious blue cheese dip that can also easily be turned into a salad dressing with a little thinning by adding a little cream or half and half. Our favorite blues to use are Roquefort or Fourme d'Ambert from France, Valdeon from Spain, and Gorgonzola from Italy.
Makes 2 cups
1 tablespoon vegetable oil
1¼ cups thinly sliced shallots
¾ cup mayonnaise
¾ cup sour cream
4 ounces blue cheese, room temperature
Salt and pepper to taste
Honey, to taste (optional)
Here's a hearty salad that can be a satisfying vegetarian or gluten-free entrée or if you'd like toss in some shredded cooked chicken breast or duck confit. Sherry vinegar plays a key role in this vinaigrette as it is not as acidic as red wine vinegar and not overly sweet like balsamic. But, in a pinch you can substitute just be sure to adjust with more sweetness or more acidity.
Method To prepare the rice:
1. Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
2. In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
To make the vinaigrette:
1. In a small bowl whisk together the olive oil, sherry vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
2. In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
3. To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the crumbled goat cheese.