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Yield: about 6 cups of salad
- Dressing:
- 1/4 cup olive oil
- 3 tablespoons roasted sesame oil
- 3 tablespoons lemon juice
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon ginger juice, or 1/2 teaspoon ground gingerSalad:
- 1-1/2 cups cooked wild rice, cooled to room temperature
- 1-1/2 cups chopped cooked chicken or turkey
- 1 small can sliced water chestnuts, drained
- 1/2 cup coarsely chopped onion
- 2 stalks celery, chopped with tops
- 1-1/2 cups fresh snow-pea pods, lightly steamed; or frozen, thawed, and drained
- 1 cup crisp Chinese noodles
- lemon slices, for garnish
For dressing: Whisk ingredients until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.
For salad: Place first 6 ingredients into a large salad bowl and toss gently. Pour dressing over salad and toss again. Refrigerate for 1 to 2 hours. Just before serving, toss once more and top with Chinese noodles. Garnish with lemon slices.
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