Walnut and Wild Rice Salad with Dressing
Ingredients
Salad
2 cups uncooked wild rice 1 cup chopped dark raisins 1 cup chopped toasted walnuts 1/2 cup chopped toasted cashews 1/2 cup chopped green onion 1/4 cup chopped celery 1/8 cup chopped onionDressing
1/4 cup red wine vinegar 2 tablespoons lemon juice 2 tablespoons fresh or frozen, thawed raspberries 2 cloves minced garlic 3 tablespoons pure maple syrup (Dark Amber or Grade B is best) 1/4 cup olive oilDIrections
Salad
Combine rice and 6 cups water in pot. Bring to a fast boil. Reduce heat, cover, and allow to simmer until the rice is tender (about 40 minutes). Drain and allow to cool. Combine cooled rice with other salad ingredients in boil.
Dressing
Pour dressing ingredients, except oil into blender or food processor. With blender or food processor on slow, slowly pour in oil. Allow to combine. Toss dressing with rice. Serve at room temperature or chilled.
Tip: Use a whisk and small bowl instead of the blender or food processor. It takes a little more effort, but a whisk and bowl is easier to clean and stow away.