Ingredients

• 1/3 cup radishes, shredded or diced
• 1 cup celery, finely diced
• 2 tbsp. fresh parsley, finely chopped
• 1/3 cup scallions, chopped
• 2 cups steamed brown or white rice*
• 1/4 cup each dark & golden raisins
• 1/2 cup sunflower seeds
• 1/2 tsp. fresh ground salt
• 1/4 tsp. freshly ground pepper
• 1/2 tsp. sugar
• 1 1/2 tbsp. red wine vinegar
• 1 tbsp. Latah Creek Sangiovese
• 6 tbsp. olive oil
• 1/4 pound mushrooms, finely sliced
• 1 head butter lettuce or 3-4 avocados, peeled & halved
• Additional parsley for garnish

* I have substituted a packaged wild rice mix for the steamed rice and it is delicious.

Directions

In large bowl combine radish, celery, parsley, scallion, rice, raisins and sunflower seeds. Set aside. In separate bowl or jar with tight-fitting lid mix salt, pepper, sugar, vinegar and wine. Blend until salt and sugar are dissolved. Add oil and stir or shake well. Pour enough dressing over vegetable mixture to moisten. Chill for at least 30 minutes. Just before serving, add mushrooms and toss. On individual plates arrange lettuce leaves or halved avocados. Fill lettuce leaves or avocados with salad and garnish with parsley. Serves 6-8.

Ellena’s Notes

The recipe is originally from Portugal where Mike and I first experienced it at a winery luncheon in the region of Anjoulina, Portugal. The radishes, golden raisins and sunflower seeds add a delightful flavor and texture to the salad. The salad is enjoyable whether served in cups of butter lettuce, halved avocados, or served as a side dish to grilled poultry or pork.

Eat Simple, Eat Well, Ellena