Romaine and Wild Rice Salad with Bacon
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette-Sean Clancy
Categories: Salad- Slaw- Dressing
Ingredients
- 1 (6oz.) box wild rice and long grain rice blend
- 8 pieces bacon
- 1 Tbsp. flour
- salt to taste
- 1 Tbsp. sugar
- 1/4 cup red wine vinegar
- 1 large head Romaine, washed dried and torn into bite-size pieces
- 1 small red onion, sliced
- 1 cup sliced cucumber
- 1 cup sliced radishes
- 1 cup sliced celery, slice
- 1 pint grape tomatoes, cut in half
Directions
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Prepare the rice according to package directions. (While the rice is cooking, wash and prep the vegetables for the salad.)
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Fry bacon in a large skillet. Drain bacon on paper towels. Set bacon aside.
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Pour off all but 3 Tbsp. of the bacon drippings. Save or discard the excess drippings. Blend the flour, salt and sugar in the bacon grease over medium heat. Whisk until smooth. Now add the water and vinegar. Lower heat to low ns cook until very smooth. Remove from heat and immediately add the cooked rice. Make sure you have all of the salad components ready so that the rice and dressing mixture is warm when you add it to the greens and vegetables.
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Place all the salad ingredients in a large mixing bowl. Pour the warm rice and dressing mixture over and toss well to combine. Plate and top with the reserved bacon.