Adapted from Taste of Home magazine
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INGREDIENTS
2 cups cooked wild rice, chilled
1 cup coarsely chopped apple
3/4–1 cup sliced celery
1 tablespoon dried cranberries or currants, chopped; or 2 teaspoons fresh cranberries, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon of shallot or 2 garlic cloves, minced
2 teaspoons honey
2 teaspoons Dijon mustard
1 teaspoon grated orange peel
Salt and pepper to taste
1 tablespoon sunflower seeds or toasted pine nuts for garnish
PREPARATION
- In a small bowl, combine wild rice, apple, celery, and currants or cranberries.
- In another bowl, whisk together oil, vinegar, shallots or garlic, honey, mustard, and orange peel.
- Drizzle over rice mixture, and toss to coat.
- Add salt and pepper to taste and stir. Garnish with sprinkled sunflower seeds or pine nuts, and serve immediately.
Serves 3–4. Prep time, 15 minutes (not including cooking rice).
Cook’s note: If you prefer a less-sweet salad, you may omit the honey.
