Wild Rice Tomato Salad

Perfect in late summer! Delicious with either of the vinaigrettes below.

Mix together in a bowl:

2 cups cooked wild rice

3/4 cup halved cherry tomatoes (or small dice large tomatoes)

1/3 cup sliced celery

1/3 cup dried cranberries or cherries

2 Tbsp. thinly sliced green or red onion

1/2 cup chopped bell peppers (green, red, orange, or yellow)

1/3 cup toasted, chopped pecans (optional)

2 Tbsp. chopped parsley (optional)

Toss with one of the dressings below:

Option One

Whisk:

3 Tbsp. cranberry juice

1 Tbsp. olive oil

3 Tbsp. white wine vinegar

2 tsp. snipped fresh basil leaves, (or 1/2 tsp. dried)

Season with salt to taste; add a wee drizzle of honey if desired.

Option Two

Add 1/3 cup chopped fresh mint to the rice salad.

In a separate bowl, whisk:

3 Tbsp. olive oil

3 Tbsp. lemon juice

Season with salt to taste; add a wee drizzle of honey if desired.

Recipe created or adapted by Liz Talley, Urban Graze

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