Categories: Salads

Ingredients

• 1/2 C slivered almonds
• 2 T white sesame seeds
• 4 C cooked wild rice
• 2 spring onions, thinly sliced
• 2 C shelled cooked edamae
• 2 medium carrots, peeled & diced small
• 1/2 C dried cranberries
• 3 T olive oil
• 2 T toasted sesame oil
• 1/4 C rice vinegar
• 2 t honey
• salt & freshly ground pepper to taste

Directions

1. Toast almonds and sesame seeds, separately, over medium heat until golden brown – stir often and do not brown.

2. Put into bowl with rice, spring onions, edamame, carrots and cranberries.

3. Toss to combine.

4. Whisk oils, vinegar, honey & seasonings to combine.

5. Drizzle over salad and toss well. Season with additional salt, pepper and vinegar if desired.

6. Cover and chill 1 hour before serving.

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