1 1/2 cup wild rice
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.