Wildfire Salad with Gorgonzola Bruschetta
Cooking Instructions:
- 1 cup Lundberg® Wild Rice
- 1/2 pound mixed mushrooms (button, cremini, shittake), sliced
- 3 teaspoons dried thyme, divided
- 1-1/2 teaspoons pepper, divided
- 1/2 cup Gorgonzola cheese
- 2 teaspoons olive oil
- 16 (1/2-inch thick) slices French baguette bread
- 3/4 cup olive oil and balsamic vinegar salad dressing
- 2 tablespoons Dijon mustard
- 8 cups mixed gourmet salad greens
- 1/2 cup broken walnuts, toasted
Cook rice according to package directions, then stir in the mushrooms, 1-1/2 teaspoons thyme and 1 teaspoon pepper. Meanwhile, heat oven to 350 degrees F. Combine the Gorgonzola, olive oil and 1/2 teaspoon pepper and spread on bread slices. Bake on a baking sheet until edges are browned, about 15 minutes.
Whisk salad dressing and mustard together. Toss salad greens with enough dressing to coat them and divide among 4 serving dishes. Spoon rice mixture into the center, sprinkle with walnuts, and arrange bruschetta around the edges. Makes 4 servings.
Julie DeMatteo
Clementon, New Jersey