Celery and Almond Salad

Sun Dried Tomato, Almond & Rice Salad

Описание:

Hearty enough to be a meal on its own, this salad is beautifully composed and complex, with basil, smooth avocado chunks and crunchy bits of celery and almond.

Ingredients: 2½ cup long-grain rice (wild/brown rice blends preferred), uncooked ½ cup sun-dried tomatoes, coarsely chopped 1 ripe avocado diced 1 stalk celery, finely chopped ¼ cup almond slivers or pine nuts 3 tablespoons basil leaves, julienned 1 tablespoon lemon juice 1 teaspoon garlic powder 1 teaspoon sea salt

Instructions:

1. Bring 3 cups water to a boil in a medium pot. Add rice and return to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through—about 50 minutes. Drain rice and place in a large mixing bowl.

2. Add avocado, sundried tomatoes, celery, almond slivers, basil, lemon juice, garlic powder, and sea salt to rice and stir until thoroughly combined.

Ready in about 1 hour
Makes 2-4 servings

You'll Need:

1 cupful melted Crisco
1 yolk of egg
1 tablespoonful lemon juice
1 tablespoonful vinegar
1 head celery
? cupful blanched almonds
1 crisp lettuce
Few drops green color
? teaspoonful sugar
1 teaspoonful salt
? teaspoonful mustard
Red pepper to taste

Procedures : To prepare this Celery and Almond Salad Recipe, first melt and cool Crisco. Prepare celery and cut into very thin strips and plunge in ice water until wanted. Blanch and shred almonds; wash and dry lettuce leaves. Put yolk of egg into bowl, add mustard, salt, and red pepper and mix well with wooden spoon. Add sugar, teaspoonful lemon juice, teaspoonful vinegar; beat in Crisco gradually. Remove spoon and beat with egg beater five minutes, then beat in rest of lemon juice and vinegar. Add more seasonings if needed and enough green color to make it look pretty. Dry celery and mix with almonds, then toss them into dressing. Serve on lettuce leaves