Holiday Wild Rice Salad Board

Salad

1. Preheat the oven to 350℉. Arrange the bacon in a single layer on a cooling rack and place the bacon on a foil-lined, high-rimmed baking sheet. Bake until crispy, about 30-40 minutes.
2. While the bacon cooks, heat a large saucepan over high heat. Add the chicken broth and bring it to a boil.
3. When the bacon is cooked, transfer it from the cooling rack to a paper towel-lined plate and let it cool. When the bacon is cooled and crispy, chop it into bite-sized peices and set it aside.
4. Add the wild rice and salt to your saucepan. Reduce the heat to a medium-low, cover it, and let it simmer until wild rice splits open and curls, about 55 minutes.
5. Remove from heat and drain the extra liquid. Fluff with a fork and set aside.
6. Slice the apples in thin slices and add them to a small mixing bowl with lemon juice. Toss until apples are coated, then set aside.

Vinaigrette

1. Place all honey Dijon vinaigrette ingredients – honey, Dijon mustard, vinegar, olive oil, salt, and pepper – in a small bowl and whisk together.
2. Taste, add more salt or pepper if needed, and set aside.

Assembly

• Place a handful of the mixed baby greens in a single layer on your serving plate.
• Add the remaining ingredients in a row above the previous ingredient.

  Here’s what we did”

  Row 1 – greens, honey-roasted pecans, Envy™ apple slices, pomegranate arils, wild rice

  Row 2 – Envy™ apple slice, crumbled goat cheese, bacon

Recipe From: Holiday Wild Rice Salad Board for Easy and Affordable Entertaining – The Produce Moms