[MTdebster921]

Wild Rice Salad with Apple and Toasted Almonds

Ingredients:
1/2 cup whole almonds
1 cup uncooked wild rice
1 red onion, finely chopped
1 cup diced winter squash or sweet potato
1/2 cup fresh or frozen corn kernels
2 tbsp extra-virgin olive oil
1 tsp Morton Lite Salt
3 stalks celery, finely chopped
1 tart apple, diced
1/4 cup chopped sun-dried tomatoes
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh parsley
1 tbsp grated fresh orange juice
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar

Preparation:
Preheat oven to 350 degrees F. Spread almonds in single layer on baking sheet. Roast 8 minutes, or until golden. Remove from baking sheet; cool completely before chopping. Increase oven to 425 degrees F.
Meanwhile, cook wild rice according to package directions, being careful not to overcook. Let cool.
Mix onion, squash, and corn in bowl. Stir in 1 tbsp oil and 1/2 tsp salt. Spread mixture on baking sheet or in pan and roast until tender, 15 to 20 minutes, stirring after 10 minutes. Let cool; then add rice to mixture. Stir in celery, apple, tomatoes, parsley, dill and orange zest.
In small bowl, combine lemon juice and vinegar with remaining oil and salt; add to salad and toss gently to combine. Season with additional salt and pepper, if desired. Sprinkle with chopped almonds.

Makes: 6 servings
Serving size: about 1 cup
LA Exchange: 1/2 Protein, 1 Fruit, 1 Starch, 1 Fat, 1 Condiment