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Ingredients

• For the wild rice salad:
• 2 cups cooked wild rice
• 1 red bell pepper, roasted (or sauteed), peeled, seeded and thinly sliced
• 1/2 cup celery, finely chopped
• 1/2 cup scallions, chopped
• 1 garlic clove, minced
• 1 tsp. chopped fresh marjoram, or 1/2 tsp. dried
• 1/3 cup olive oil
• 1/4 cup sherry vinegar
• 1 tbsp. fresh lemon juice
• 1/2 cup coarsely chopped pecans (can be lightly toasted)
• 1/2 cup dried cranberries (or cranraisins)
• salt and pepper to taste
• For the spinach dressing:
• 2 cups fresh spinach
• 1 tsp. shallot or onion, minced
• 1 tbsp. Dijon mustard
• 1/4 cup sherry vinegar
• 1/4 cup water
• 1 cup olive oil
• salt and pepper to taste
• For the onion-crusted cod (or other firm fish):
• 1 tbsp. olive oil
• 1 onion, chopped
• 1 cup breadcrumbs (can use fresh or dried)
• 1 tsp. salt
• 4 fillets of cod, or other firm fish
• 4 tbsp. butter, softened
• 2 tbsp. olive oil

Description

A Light Dinner Combined With A Colorful Wild Rice Salad And Onion-crusted Fish, Drizzled With Spinach Dressing.

Group Recipes