- 3 tablespoons balsamic vinegar
- 3 tablespoons raspberry vinegar
- 1/2 cup Kinloch Pecan Oil
- Salt and freshly ground pepper to taste
Combine the vinegars, pecan oil and salt & pepper with a hand mixer or in a blender until smooth
1 cup wild rice (may be cooked up to 2 days before you make the salad)
4 cups water
1 cup pecan halves, toasted
1 yellow pepper, seeded and diced
1/2 cup dried cranberries
1/2 cup minced parsley
4 scallions, sliced thinly and diagonally
Place wild rice and water in a saucepan and bring to a boil. Cover the rice, reduce heat to a simmer and cook for about 45 minutes, or until rice is tender. Drain the rice and chill completely in the refrigerator for at least 1 hour.
Combine cooked rice with pecan halves, pepper, cranberries, parsley and scallions. Pour dressing over salad and mix well. Enjoy!