Wine Country Rice & Grape Salad

Step 1: Vinaigrette ... Make the vinaigrette ahead of time, cover and refrigerate until ready to use. This makes about 1 cup and you will use 1/2 for the salad. I always like to have extra on hand for those who like more dressing. But, this dressing will last about a week in the refrigerator and is wonderful on grilled vegetables or any green salad.

Step 2: Rice ... Cook the rice according to package directions, then cool until ready to use. Again, this can be made ahead of time.

Step 3: Walnuts ... As the rice cooks, toast your walnuts. Use a small dry saute pan and bring to medium high heat. Add in the walnuts and toast 3-4 minutes, stirring often until toasted and golden brown (when you start to smell the nuts; they are done - they go very quickly, so keep an eye on them). Remove to a plate to cool and rough chop.

Step 4: Salad ... In a large serving bowl, add the rice, grapes, celery (including the leaves), scallions, toasted walnuts, fresh mint, and 1/2 cup of the vinaigrette mixed with the orange marmalade - and toss to combine. This is best to let it chill 1 hour before serving. I don't like to make it too much in advance as the grapes and mint can get soft or soggy, but, an hour or so ahead lets the flavors develop.

Step 5: Optional ... You can easily add chicken or turkey to this to make it as a main dish. You can use a rotisserie chicken, or you can roast, grill, or bake your own.

Step 6: Serve ... As mentioned, this makes a wonderful side salad, but this is also great for summer BBQ's or potlucks. It is equally as good room temp as it is chilled. Make parts of the salad ahead of time, then just dress an hour or so before serving. ENJOY!