Realizations Inc

Wild-rice salad has always been a favorite dish around our house. It was a challenge to get the desired flavor until I discovered a lite raspberry vinaigrette that is vegan, gluten-free, low-fat, and without artificial colors or preservatives. Now this wild-rice salad is even more popular. The cranberries add a bit of tartness that offset the garlic and figs nicely. Serve in the winter as a side-dish with soup. Serve in the summer as a refreshing lunch or dinner. Serve it whenever and however you like—just serve it!

Ingredients

1 cup wild rice. Place in a saucepan with 2 cups of water, 1 tsp olive oil, and salt to taste. Bring to a boil. Turn heat down, cover pan, and simmer until water is absorbed. Remove from heat. Set aside to cool. May prepare in advance. Just cover and refrigerate until ready to actually mix salad and serve.

In a bowl combine and mix well:

• 1 bundle of green onions, chopped along with the tops
• 1 cup of finely chopped celery (approximately two stalks)
• 1 cup red onion, chopped fine (approximately one very small onion)
• ½ cup chopped dried black Mission figs (approximately 8 figs)
• ½ cup dried cranberries, soaked in hot water, drained, and chopped
• ½ cup chopped pecans. Heat in skillet, stirring constantly, until pecans are brown and crisp

May prepare these chopped ingredients in advance. Cover and refrigerate until ready to actually mix salad and serve.

To serve

In a large bowl combine cooked wild rice and all chopped ingredients. Mix well.

Pour ¾ cup Annie’s Naturals Lite Raspberry Vinaigrette into a small mixer or Magic Bullet. Add one clove garlic (and 1 Tbsp olive oil, if desired). Add salt and pepper to taste. Blend until smooth.

Pour garlic vinaigrette over ingredients in bowl and mix well. Serve and enjoy!