Cranberry-Pecan Wild Rice Salad

Ingredients

• 8 cups cooked wild rice
• 2 cups dried cranberries
• 1 cup toasted pecans, chopped
• 1½ cups shredded carrots
• 1 cup diced celery
• ½ cup chopped green onion
• 10 ounces greek dressing

Preparation

1. Cook the rice according to package directions. Let cool completely, and then gently fluff with a fork.
2. Carefully stir in 8 ounces of the dressing, and then all the additional ingredients. Stir carefully.
3. Let salad chill in refrigerator for at least two hours.
4. Before serving, drizzle remaining dressing over salad, and garnish with extra cranberries and pecans, if desired.

Uncle Ben has a good long-grain wild rice.

You can use homemade vinaigrette or bottled Italian instead.