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Fruited Wild Rice Salad


From the kitchen of Heidi Prahl

Dressing:
1/4 cup olive oil
1/3 cup orange juice
2 Tblsp. honey

Salad:
1 cup uncooked wild rice
2 golden delicious apples, chopped
juice of 1 lemon
1 cup golden raisins
1 cup seedless red grapes, halved
2 Tblsp. fresh mint, minced
2 Tblsp. parsley
2 Tblsp. chives
1 cup pecan halves
salt and pepper to taste

Combine dressing ingredients in jar and shake to blend, set aside.
Prepare rice according to package directions; drain if needed and cool.
In a large bowl, toss apples with lemon juice.
Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss.
Salt and pepper to taste.
Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.

Terri's notes:
~ This recipe came from Heidi, who found it in Leaven's "Our Favorite Recipe" as submitted by Liz Lokensgard, and I found it listed as a 1995 Taste of Home Prize winner! It's been tasted, tested, it's real and real simple - you need to try it too!

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