Updated: Wednesday, 10 Apr 2013, 7:46 AM CDT
Published : Wednesday, 31 Oct 2012, 7:44 AM CDT
Recipes from Chef Arlie Doxtator.
4 ounce wild rice, cooked
8 ounce roasted butternut squash
2 ounce green onion, sliced
3 ounce olive oil, divided
1 ounce chopped herbs
1/4 cup maple syrup
1/2 cup low fat yogurt
2 Tbsp chopped walnuts
4 ounce mixed greens
Cube squash and toss with 2 oz of olive oil and chopped herbs. For the dressing combine 1 oz of the olive oil, yogurt, syrup, and nuts together. Toss with the rice, squash and onions and serve over mixed greens.
Makes 2 servings.