Verna's Wild Rice Citrus Salad

After CHIP Class on Tuesday evening I went to Festival Foods to pick up the groceries for Thursday's class.

As so often happens after class, I find myself hungry as I have not eaten any supper. I purchased a Citrus salad from the deli, which I tried to make the next day.

I love trying to duplicate food that I have tried. That practice does not always turn out well, but I felt this salad was delicious. I just had some for breakfast.

• Ingredients:
• 4 cups cooked wild rice
• 3 Tablespoons frozen orange concentrate-do not dilute
• zest from 1 orange
• 1- 11 oz.can mandarin oranges drained.-actually I used 2 cans
• 1 cup dried cranberries or cherries
• 3/4 cup Grapeseed Oil Vegenaise
• 1/2-3/4 cup slivered almonds
• 1 bunch green onions- chopped fine
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 teaspoons Braggs apple Cider Vinegar

Directions:

1. cook rice according to pkg. directions.
2. cool.
3. Add the rest of the ingredients.
4. Refrigerate several hours to marinate flavors.
5. Serve on a bed of baby greens or fresh spinach.

Enjoy!!!!