Wild Rice Nut Salad with Cranberry Vinaigrette
  • 1 c cranberry sauce
  • 1½ c Chieftain's Wild Rice, uncooked
  • ¼ c white vinegar
  • 4½ c water
  • 2 tbsp sugar
  • 1 c sliced mushrooms
  • ¼ c salad oil
  • ½ c sliced celery
  • 1 tbsp Worcestershire
  • ¼ c green onions
  • 1 teaspoon salt
  • ½ c shredded red cabbage
  • 1 teaspoon pepper
  • 1 c mixed nuts
  • 1 teaspoon ground thyme
  • 1 teaspoon oregano

For vinaigrette: combine all ingredients and mix well. Store refrigerated. Prepare wild rice; drain any remaining water and chill rice. Mix chilled rice with vinaigrette and remaining ingredients. At this time you may add any of your favorite cooked meats – smoked turkey or duck are great additions.