- 12 ounces wild rice
- 1 teaspoon fine sea salt
- 1/3 cup cranberries
- 1 cup chopped fresh flat-leaf parsley
- 1/3 cup pecans
- 6 green onions, finely chopped
- 1 cup diced yellow tomatoes
- 1 cup raspberry vinaigrette dressing (gluten-free, if desired)
Once rice is cooled, transfer it to a large mixing bowl, and add cranberries, parsley, pecans, green onions, yellow tomatoes, and raspberry vinaigrette. Mix salad thoroughly, and serve.
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