This is a PERFECT side dish for Thanksgiving!

WILD RICE SALAD WITH DRIED CRANBERRIES

1 box Uncle Ben’s wild rice mix, cooked according to package directions

½ cup diced celery

½ cup diced red pepper

½ cup diced yellow pepper

½ cup toasted, chopped pecans

¾ cup dried cranberries (I use Craisin’s, can find with the raisins)

Dressing:

6 tablespoons balsamic vinegar

½ teaspoon salt

2 tablespoons brown sugar

1 teaspoon Dijon mustard

¼ cup vegetable oil

¼ cup olive oil

(may have to fool around with the oil measurements – I sometimes use a little more, but you don’t want the rice to be dripping with dressing, just to coat for taste.)

Combine cooked and cooled wild rice mix with celery, red pepper, yellow pepper, pecans and cranberries.

In a small bowl, whisk together the vinegar, salt, brown sugar, and mustard. Slowly begin to whisk in the oils. Whisk together until well blended. Toss enough of the dressing into the salad to coat and flavor well. Season and pepper, if desired.

P.S. I make this for every Thanksgiving and every party I’m invited to and it’s always a hit, even with kids! Serve room temperature. It’s gross if it’s too hot or chilled.