Wild Rice Salad

This recipe is a good source of fiber, which may help protect you against some diseases.
Ingredients:

4 cups cooked wild rice
1 cup diced celery
2 green onions, sliced thin
1 1/2 cups fruit (dried, fresh, frozen or canned)
3 tablespoons vegetable oil
3 tablespoons vinegar
1/4 tsp black pepper
1/2 teaspoon salt (optional)

Directions:
1. Toss all ingredients together in a large bowl.
2. Refrigerate salad for at least an hour before serving so flavors blend.
3. Bake in a medium-sized, covered casserole dish at 350 degrees F. until
steaming hot, about 45 minutes. Or, heat on low in a covered skillet until
steaming hot.

4. Refrigerate leftovers within 2-3 hours.
Tip: Choose canned mandarin oranges or pineapple, chopped apples or
pears, grapes, raisins, or dried cranberries. Try adding 1/2 cup nuts like
walnuts or pecans, 1 cup frozen peas, 1 cup diced/cooked chicken, or a
can of water chestnuts, drained.

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