A recipe from Jean Pare's Company’s Coming: Salads.
INGREDIENTS
- 3 cups cooked wild rice
- 1 cup halved cherry tomatoes
- 1/2 cup chopped fresh parsley
- 1/2 cup diced yellow peppers
- 1/3 cup chopped green onions
- 1/3 cup dried cranberries
- 1/4 cup coarsely chopped pecans
Raspberry Dressing
- 1/3 cup olive oil
- 3 Tbsp raspberry vinegar
- 2 Tbsp raspberry jam
- 1 tsp dijon mustard
- 1 garlic clove, minced
- 1/4 tsp each salt and pepper
METHOD
Combine first 7 ingredients in large bowl.
Raspberry Dressing: combine all 7 ingredients in small cup. Makes about 2/3 cup dressing. Drizzle over rice mixture. Toss. Makes about 6 cups.