- 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.
|Prep Time: 15 minutes|
Cook Time: 30 minutes
Container: Large serving bowl
Serving Size: 1 cup
|-||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)|
|-||1/2 teaspoon black pepper, or to taste|
|-|| salt - season to taste|