"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

North Shore Salad Recipe

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This recipe for North Shore Salad, by , is from The Palen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peg Palen
Added: Sunday, September 30, 2007


4 c. wild rice (cooked in chicken stock)
juice of lemon
1 chicken beast, cooked and cubed
3 green onions
red pepper, diced
2 oz. pea pods, cut into 1 inch pieces
1-2 ripe avocados
1 c. toasted pecan halves

2 cloves garlic, minced
1 T mustard
t. salt
t. gr. Pepper
c. rice vinegar
1/3 c. vegetable oil

Toss rice with lemon juice and cool. Add everything but the
pecans and avocados. Mix with dressing. Carefully stir in
avocados and pecans before serving.




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