Red Rice, Chicken Sausage and Asparagus Salad
Makes
2
servings
This unique salad will be a recipe dinner guests will want to take home!
Meal Type
Salads & Soups
Ingredients
1 C. bhutanese rice
1 lbs. chicken sausage, cooked
1/2 C. kalamata olives, pitted and chopped
3 or 4 scallions, chopped
1 bunch asparagus, ends snapped, remaining stalks steamed and cut into bite size pieces
Zest of one lemon
2 cloves garlic, minced
Lemon juice to equal 1/4 cup
3 Tbs. balsamic vinegar
1/4 C. extra virgin olive oil
1 tsp. sea salt
1/2 tsp. black pepper
1/2 C. fresh basil, minced
1/2 C. feta cheese, crumbled into the salad (optional)
1 lbs. chicken sausage, cooked
1/2 C. kalamata olives, pitted and chopped
3 or 4 scallions, chopped
1 bunch asparagus, ends snapped, remaining stalks steamed and cut into bite size pieces
Zest of one lemon
2 cloves garlic, minced
Lemon juice to equal 1/4 cup
3 Tbs. balsamic vinegar
1/4 C. extra virgin olive oil
1 tsp. sea salt
1/2 tsp. black pepper
1/2 C. fresh basil, minced
1/2 C. feta cheese, crumbled into the salad (optional)
1
Wash and cook the rice in two cups water for 20 minutes. Set aside.
2
Cut the chicken into bite size pieces.
3
Combine the olives,scallions, asparagus, rice, and chicken in a bowl. Toss gently together.
4
Combine the zest, lemon juice. vinegar, oil, salt, pepper, and garlic in a small bowl, and beat well. Add the basil, and gently whisk again.
5
Pour the dressing over the salad, and toss again.
6
Sprinkle the cheese on top.