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WILD RICE PECAN SALAD Dressing |
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Cook the wild rice according the package instructions and pour the finished
rice into a bowl. Add mushrooms, cranberries, green onion and orange zest.
Whisk the ingredients for the dressing together in a bowl. Pour the dressing
over the salad and mix it well. Cover the salad with plastic wrap and
refrigerate for 1 hour to a day.
Place the pecans on a tray and place on the grill to toast. Stir the pecans
into the salad and serve chilled.
Yield: 6 servings
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