NAME OF RECIPE

Vinaigrette

  • ¼ cup extra-virgin olive oil
  • ¼ cup raspberry, black cherry or currant vinegar
  • ¼ tsp. lime fresco sea salt
  • ¼ teaspoon ground black pepper

Cook Banquet Blend with chicken seasoning and cool. In large bowl combine cooled rice, quinoa, cherries and celery. In small bowl whisk together olive oil, vinegar, salt and pepper until blended. Drizzle vinaigrette on top of salad ingredients and top with cheese and toasted pecans. Serve chilled.