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Spring Wild Rice Salad
- Almond Dressing:
- 1 garlic clove, smashed and chopped
- 1/4 cup almond butter
- zest of one lemon
- scant 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- scant 1/4 cup hot water
- scant 1/2 teaspoon fine grain sea salt
- 1 bunch asparagus, trimmed and cut into 1-inch segments
- 4 cups cooked wild rice*
- 1 cup cooked yellow split peas**
- 1 bunch chives, chopped
- 1/4 cup goat cheese, crumbled (optional)
Directions:View on 101 Cookbooks
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