Wild Rice and Vegetable Salad
serves 4-61 1/2 cup wild rice1 cup chopped red cabbage1 carrot, diced3 celery stalk, diced1 red bell pepper, finely diced1 cup dried cranberries1 medium red onion, diced1 cup toasted slivered almonds6 Tablespoons olive oil1 Tablespoon diced candied orange peel or orange marmalade1/2 teaspoon finely chopped fresh ginger1/4 cup lemon juicedash cayenne peppersalt to taste-Place the vegetables and the cranberries in a salad bowl.-Whisk the olive oil with the diced candied orange peel, the ginger, the lemon juice, the cayenne pepper and the salt.-Boil the wild rice until soft but not mushy. Drain and add to the vegetable mixture.-Drizzle the dressing over the vegetables and toss well. Serve this salad room temperature.