Eveline Salad

• 2 shallot
• 2tbsp.oil 1 tsp. curry
• 1 c. rice
• 1.5 c. water
• 2 chicken bouillon
• 2 leek
• Chicken or turkey cold cuts (1/4th lb.)
• Vinaigrette dressing:
• 4 tbsp. lemon juice (bottled ok)
• 2 tsp. honey/brown sugar
• 2 tsp. Dijon mustard (country style)
• Pepper (pinch)
• 6 tbsp. oil
• 2 Nectarine
• 2 c. Strawberries
• 4 oz. Cashews
• 4-8 big leaves of iceberg lettuce

1. Peel and chop shallot. In stainless saucepan, heat 2 tbsp. oil and glaze shallot with curry for 1 minute. Stir in rice and stir fry for 1 min. Add water and bouillon cube. Cover rice and let simmer for 25 minutes until rice is cooked.
2. Meanwhile, clean and wash leek and cut into small thin rings. Cut cold cuts into thin strips.
3. Prepare dressing: stir together lemon juice, honey, mustard, pepper, 6 tbsp. oil.
4. Wash and cube nectarine and quarter strawberries.
5. When rice is ready, let cool for 1/2 hour, add leek, cold cuts and vinaigrette (start with 1/2 of the dressing and add to taste). Add fruit and toss in cashews to rice. Stir well and serve on top of iceberg lettuce.

shallot, rice, water, chicken bouillon, leek, chicken, lemon juice, honeybrown sugar, country style, pepper, oil, nectarine, strawberries, cashews

Taken from www.epicurious.com/recipes/member/views/eveline-salad-50088496 (may not work)