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12 servings

Apple, walnut & wild rice salad

1 cup — raw wild rice blend (or barley)
1/2 cup — walnuts
1/2 cup — granny smith apple, diced to 1/2”
1/2 cup — red delicious apple, diced to 1/2”
6T — craisins
4T — cider vinegar
1 1/2 tsp — dried sage (1 1/2 T fresh)
1/2 tsp — crushed red pepper
1/2 tsp — salt
1 1/2 tsp — fresh parsley, chopped
6 T — olive oil

1. Cook rice according to package directions. Drain & cool.
2. Toast walnuts in 3500F oven until browned (6-8 minutes).
3. Combine vinegar, sage, red pepper, salt & parsley.
4. Whisk in oil.
5. Combine all ingredients together and refrigerate.
   *Note: Toss cut apples in orange juice to prevent browning.

FOOD RULES
Eat your colors