Wild Rice and Roasted Vegetable Salad with Sherry-Thyme Vinaigrette

Name: Wild Rice and Roasted Vegetable Salad with Sherry-Thyme Vinaigrette
Yield: Makes 20 Servings
Ingredients: 2/3 cup olive oil; 1/3 cup Sherry wine vinegar; 2 tablespoons chopped fresh thyme; 1 garlic clove, minced; 5 6-ounce packages wild rice, rinsed, drained; Nonstick vegetable oil spray; 1 pound carrots, peeled, cut diagonally into 1 1/2-inch pieces; 6 1/2 tablespoons vegetable oil; 1 1/2 pounds crimini mushrooms; 3 large red bell peppers, quartered; 1 large red onion, cut into 6 wedges

By Michael McLaughlinPhotographer Mark Thomas

November 30, 2002

Recipe notes