Wild Pheasant – Wild Rice Super Summer Salad

Who says salad is a dish served before the main course? This salad IS the main course. It’s loaded with flavor and guaranteed to please everyone at the table. I like to serve it with breadsticks on the side and a nice glass of red wine to complement the colors and flavors of this meal.

1/2 cup mayonaisse
1 tablespoon lemon juice
1 teaspoon curry powder
2 cups cooked wild rice (cooked)
2 cups cooked pheasant (cooked & cut up)
2 celery stalks cut in small pieces
1/2 cup carrots cut in small pieces
1/2 cup onion (chopped)
Salt & pepper to taste
2 tablespoons chopped pimentos

Mix mayo, lemon juice & curry powder. Add your cooked pheasant and wild rice, pimentos, celery, carrots, onion, salt & pepper. Mix well, place in refrigerator for 1 hour.  Serve in salad greens & cherry tomatoes, for garnish.