| • 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 |
| 1: Cook the rice per package directions. Cool completely, and then gently fluff with a fork. |
| 2: Toast and chop the pecans. |
| 1: Carefully stir 8 ounces of the dressing into the rice. Then stir in all the additional ingredients. | |
| 2: let salad chill in refrigerator for at least 2 hours. | |
| 3: 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 dressing instead.