Recipe - Spinach Wild Rice And Shrimp Salad

4 cup Water
1 cup Wild rice
1 Red bell pepper
3 cup Fresh spinach leaves;
chopped
1 cn Sliced water chestnuts;
drained, minced
; (8ounce)
One half pound Cooked medium shrimp
2 Celery stalks; cut or sliced up
2/3 cup Chopped green onions
2 tablespoon Red wine vinegar
One fourth teaspoon Dry mustard
One half cup Olive oil
One half teaspoon Dried basil
One half teaspoon Dried tarragon

Combine water and rice in heavy medium saucepan. Season lightly with salt
and bring to boil. Reduce heat to low; cover and cook until rice is tender,
about 40 minutes. Drain and cool.

Meanwhile, char red bell pepper over gas flame or under broiler until
blackened on all sides. Place in paper bag and let stand 10 minutes. Peel,
seed and chop bell pepper.

Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery
and green onions in large bowl.

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive
oil. Add basil and tarragon. Season dressing to taste with salt and pepper.
Add dressing to salad and toss to coat. (Can be prepared up to 4 hours
ahead. Cover and refrigerate.)

Serves 6.

Bon Appetit June 1994

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