Dear SOS: I would love the recipe for the wild rice salad from the Gulfstream Restaurant in Newport Beach. It was totally addictive. We ordered seconds.
Mary Ann Osborn
Dear Mary Ann: What a good salad for this time of year, and what a good salad to take to a Thanksgiving celebration. And here’s something nice -- you can combine the fig-nut-onion mixture the day before (cover and refrigerate), then cook the rice and toss with the mixture the day of. It’s a little do-ahead.