serves 4-6

1 1/2        cup wild rice

1               cup chopped red cabbage

1              carrot, diced

3              celery stalk, diced

1               red bell pepper, finely diced

1               cup dried cranberries

1               medium red onion, diced

1               cup toasted slivered almonds

6              Tablespoons olive oil

1               Tablespoon diced candied orange peel or orange marmalade

1/2          teaspoon finely chopped fresh ginger

1/4         cup lemon juice

dash cayenne pepper

salt to taste

-Place the vegetables and the cranberries  in a salad bowl.

-Whisk the olive oil with the diced candied orange peel, the ginger, the lemon juice, the cayenne pepper and the salt.

-Boil the wild rice until soft but not mushy.  Drain and add to the vegetable mixture.

-Drizzle the dressing over the vegetables and toss well.  Serve this salad room temperature.

Filed under: Salads, Vegan, Vegetarian, cooking, gluten free