Eveline Salad

Name: Eveline Salad
Ingredients: 2 shallot; 2tbsp.oil 1 tsp. curry; 1 c. rice; 1.5 c. water; 2 chicken bouillon; 2 leek; Chicken or turkey cold cuts (1/4th lb.); Vinaigrette dressing:; 4 tbsp. lemon juice (bottled ok); 2 tsp. honey/brown sugar; 2 tsp. Dijon mustard (country style); Pepper (pinch); 6 tbsp. oil; 2 Nectarine; 2 c. Strawberries; 4 oz. Cashews; 4-8 big leaves of iceberg lettuce

17 ingredients

1 steps

Ingredients

2 shallot
2tbsp.oil 1 tsp. curry
1 c. rice
1.5 c. water
2 chicken bouillon
2 leek
Chicken or turkey cold cuts (1/4th lb.)
Vinaigrette dressing:
4 tbsp. lemon juice (bottled ok)
2 tsp. honey/brown sugar
2 tsp. Dijon mustard (country style)
Pepper (pinch)
6 tbsp. oil
2 Nectarine
2 c. Strawberries
4 oz. Cashews
4-8 big leaves of iceberg lettuce

Directions

1

{"0":"Peel and chop shallot. In stainless saucepan, heat 2 tbsp. oil and glaze shallot with curry for 1 minute. Stir in rice and stir fry for 1 min. Add water and bouillon cube. Cover rice and let simmer for 25 minutes until rice is cooked.","2":"Meanwhile, clean and wash leek and cut into small thin rings. Cut cold cuts into thin strips.","4":"Prepare dressing: stir together lemon juice, honey, mustard, pepper, 6 tbsp. oil.","6":"Wash and cube nectarine and quarter strawberries.","8":"When rice is ready, let cool for 1\/2 hour, add leek, cold cuts and vinaigrette (start with 1\/2 of the dressing and add to taste). Add fruit and toss in cashews to rice. Stir well and serve on top of iceberg lettuce."}