Wild Rice and Corn Salad Prep Time: 15 minutes Cook Time: 30 minutes Servings: 10 Serving Size: 1 cup Ingredients - 1 1/2 cups wild rice blend (white & wild) 2 - 6 oz pkgs - 2 cups corn, frozen niblets - 3 stalks celery, finely chopped - 1 cup carrots, shredded - 1 cup dried cranberries - 1/2 cup slivered almonds or sunflower seeds - 1/2 cup red onion, finely chopped - Salad Dressing - 1/2 cup raspberry vinegar - 2 tablespoons olive oil or canola oil - 1 1/2 tablespoons soy sauce - 1 tablespoon orange rind, grated (rind of 1 orange)	1

	- 1/2 teaspoon black pepper, or to taste - salt - season to taste     Try this appetizing salad for your next picnic--a crunchy medley featuring the nutty flavor of wild rice.   Directions Cook rice according to directions and omit seasonings if included within the package of the rice blend. Cook and set aside to cool. Empty corn into a colander over the sink, pouring 2 to 3 cups of boiling water over the corn. Drain thoroughly and cool. Combine corn, rice, celery, carrots, cranberries, onion, and nuts in large serving bowl. In a small bowl, whisk together dressing ingredients and season to taste. Pour dressing over salad and mix well. Cover and chill for a few hours before serving. Garnish with almonds or sunflower seeds, adding more if desired.	2