Wild Rice Salad with Snap Peas & Greens

This is a wonderfully refreshing salad- slightly sweet, and very delish!

Combine in a large bowl:

2 c. cooked wild rice

1-2 c. ribbon cut spinach, beet greens, or chard (remove stems, stack leaves, then thinly slice)

1 c. sugar snap peas, trimmed and halved diagonally

3/4 c. dried cranberries &/or chopped apricots

1 Tbsp. thinly sliced green onion

Whisk together, and toss into salad:

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/2 - 3/4 tsp. honey

Dash salt

Recipe created or adapted by Liz Talley, Urban Graze

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