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Southwestern Wild Rice Salad

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Salad

 

2 cups cooked and cooled white rice

2 cups cooked and cooled wild rice

2 (6oz) jars of marinated artichoke hearts

1 (8oz) drained can of water chestnuts

1 (11oz) can mandarin orange segments, drained

1 cup sliced celery

3/4 cup chopped toasted pecans

1/2 cup raisins

1/3 cup sliced green onions

 

Orange Salsa Dressing

 

1 cup Salsa (store bought or homemade)

1/4 cup orange juice

1/4 cup vegetable oil

2 tsp. grated orange peel

 

In a large bowl mix the salad ingredients.

 

In a small bowl mix the dressing ingredients

 

Toss the dressing into the salad and refridgertate for 1 hour.

 

serves 6 to 8

 

 

 

 

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