Smoked Salmon Rice Salad with Apple Vinaigrette Courtesy Of: Sysco Corporation Smoked Salmon Rice Salad with Apple Vinaigrette 12 servings 1-1/2 cups Long grain white rice 1-1/2 cups Long grain wild rice 1-1/2 qt. Chicken stock, warmed 3 Small Granny Smith apples, cored and finely diced 3/4 cups Sherry vinegar 1/2 cup Chives, minced 3 tablespoons Shallots, minced 2 tablespoons Lemon juice 2 teaspoons Salt 1 teaspoon Ground black pepper 1-1/2 cups Extra virgin olive oil 3 cups Smoked salmon, diced 1 cup Golden raisins or dried cranberries, plumped 18 cups Arugula, divided 1-1/2 cups Hazelnuts, toasted and chopped Place rice in pot with stock and bring to a boil over high heat. Reduce heat, cover and cook 15–20 minutes or until rice absorbs all liquid and is tender (follow package directions). Remove from heat and let stand, covered, for 15 minutes before fluffing. Bring to room temperature.

To make Apple Vinaigrette, combine diced apple, vinegar, chives, shallots, lemon juice, salt and pepper in a bowl. Slowly whisk in olive oil. Cover and refrigerate at least 1 hour.

Toss rice mixture with 2 cups Apple Vinaigrette. Gently stir in salmon and raisins or cranberries. Cover and refrigerate until ready to serve.

For each serving: Plate 1-1/2 cups arugula on chilled plate and top with 1 cup salmon-rice mixture. Garnish with 2 tablespoons hazelnuts and serve with 2 tablespoons Apple Vinaigrette.