Giving Thanks Salad
Jan Frieden

4 C. wild rice, cooked
4 oranges, peeled and sectioned, saving any juice
1 C. dried cranberries
6 scallions, chopped
1/2 C. parsley, chopped

Dressing:
3 T. red wine vinegar
3 T. sherry vinegar
1/2 C. olive oil
1 tsp. salt
1 tsp. pepper

Cut oranges over a bowl to retain the juice, removing all of the white membrane. Put all salad ingredients in a bowl. To prepare dressing, combine the jiuce with the vinegars and whisk in the olive oil and seasonings. Pour vinaigrette over the salad ingredients and toss gently.
Additional suggestions: Two cans of cooked wild rice may be used. Fo an entree, add cooked chicken or turkey and serve.