Recipe of Ultimate Winter Greens And Wild Rice Salad Grilled Yams And Lime Ancho Vinaigrette
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As for the number of servings that can be served to make Winter Greens And Wild Rice Salad Grilled Yams And Lime Ancho Vinaigrette is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can have Winter Greens And Wild Rice Salad Grilled Yams And Lime Ancho Vinaigrette using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Winter Greens And Wild Rice Salad Grilled Yams And Lime Ancho Vinaigrette:
- 1 3/4 lb Yams dark skin scrubbed
- 3/4 cup Wild rice
- 1/2 tsp Kosher salt
- 2 Celery ribs sliced
- 4 Green onions thin slice
- 1/4 cup Chopped cilantro plus more for sprinkle
- 1 Lime-ancho vinaigrette
- 1 Evo
- 12 cup Peppery mixed greens, arugula, red mustard, spinach
Instructions to make Winter Greens And Wild Rice Salad Grilled Yams And Lime Ancho Vinaigrette
- Cook yams in large pot of rapid boil salted water till almost tender about 15 min. Drain and cool completely.
- Cook rice and let cool completely.
- Add celery, green onions, 1/4 c cilantro and 3 tablespoon vinaigrette to rice and stir well.
- Heat grill or stove top pan to med-high. Quarter yams and brush with evo. Season with sale and pepper. Grill till brown and tender. About 15 min.
- In large bowl toss greens with 3 tablespoons dressing. Divide greens on plates. Spoon rice on top. Arrange yams over rice. Sprinkle with remaining cilantro and serve.
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