Title: Vegetable And Wild Rice Salad
Categories: July 1990
Yield: 1 servings

2 c Chicken broth
1 c Wild rice
1 sm Bunc broccoli; cut into
-florets
6 Asparagus spears; cut into
-1-inch
; pieces
4 oz Green beans; cut into 1-inch
; pieces
2 Carrots; peeled, sliced
1 Tomato; chopped
1/2 c Crumbled blue cheese
1/4 c Olive oil
2 tb White wine vinegar
Salt and pepper

Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat,
cover and simmer until rice is tender, about 1 hour.

Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot
of rapidly boiling water until crisp-tender, about 6 minutes. Drain and
rinse under cold water. Drain well.

Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with
tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to
blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and
serve.

Serves 4.

Bon Appetit July 1990

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