Wild Rice, Pecan and Cranberry Salad with Citrus Vinaigrette

Ingredients

• 2 pounds Giant Canadian Wild Rice
• 3 cups dried cranberries
• 2 cups fresh-squeezed orange juice
• ½ cup key lime juice
• 2 tablespoon red wine vinegar
• 1 ½ cups extra virgin olive oil
• 2 tablespoon Shallots, diced small
• Sugar to taste
• 3 cups peeled orange wedges
• 1 cup scallions, sliced
• ¾ cup fresh cilantro, chopped
• 3 cups toasted pecan halves

Directions

Cook wild rice in light chicken stock, drain and cool. Add orange juice to cover cranberries and reserve. Whisk orange juice, lime juice, shallots and vinegar together in a mixing bowl. Slowly drizzle olive oil in while whisking continuously. Whisk in cilantro (and sugar to taste if desired), then chill. Toast pecan halves. Mix wild rice, cranberries, orange wedges, scallions and pecans in a large bowl. Add vinaigrette and mix well before service. Garnish with fresh cilantro sprigs.

Yield: About 24 cups