Peter Leigh Gallin created this colorful salad for his catering company. He likes to use Northwest ingredients and to pair this wild rice salad with grilled salmon or roasted pork loin. He says cold salads like this are always appropriate for outdoor entertaining. The dressing works well with the nuttiness of the wild rice.

2    cups cooked and cooled white rice (2/3 cup uncooked; try
      basmati or jasmine)
2    cups cooked and cooled wild rice (1/2 cup; see note)
1/2 cup dried cherries
1/2 cup toasted, coarsely chopped hazelnuts (see note)
*    Dressing (recipe follows)
2    tablespoons sliced fresh chives
*    Salt and pepper to taste

Mix cooked white and wild rice with the cherries and hazelnuts. At the last minute before serving, toss with dressing and chives; season to taste with salt and pepper.

Note: To cook the wild rice, cook 1/2 cup rice in 2 cups boiling water, covered, for 45 to 50 minutes. The rice is done when two-thirds of the grains have "exploded". This will give the rice a nice variety of textures, from chewy to melt-in-your-mouth.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

Dressing
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
2    tablespoons ground cinnamon
1    pinch ground cloves
1    pinch ground cardamom
*    Salt and pepper to taste

To make dressing: Mix the oil, vinegar, sugar, cinnamon, cloves, cardamom, and salt and pepper to taste by hand with a whip.

From chef Peter Leigh Gallin
Applewood Catering, Vancouver, Wash.

PER SERVING:

Calories: 429 (5% from protein, 44% from carbohydrate, 51% from fat)
Protein: 5.6 grams
Total fat: 25 grams
Saturated fat: 1.8 grams
Cholesterol: 48 grams
Sodium: 5 mg
Carbohydrates: 48 grams

Dietary fiber: 4 grams
Exchange: 2-1/2 starch, 1/2 meat, 5 fat, 1/2 fruit