Cranberry Rice Salad

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Ingredients:

• 3 cups cooked Lundberg Countrywild brown rice blend, cooled to room temperature (1 cup uncooked)
• 1/2 cup chopped walnuts, toasted
• 1/4 cup sunflower seeds, toasted
• 2 medium celery stalks, chopped (about ¾ cup)
• 1/2 cup dried cranberries
• 3 scallions, chopped (about ¼ cup)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp grated nutmeg
• 1/4 cup honey
• 1/4 cup Vera Jane’s Extra-Virgin Olive Oil
• 2 tsp fresh lemon juice
• Sea salt
• Freshly ground black pepper

Directions:

In a medium bowl, combine rice, walnuts, sunflower seeds, celery, cranberries, and scallions. In a separate bowl, mix remainder of ingredients to make dressing. Pour dressing over salad and toss to coat. Season to taste with salt and pepper. Makes 6-8 servings

Per serving: 309 calories; 46% calories from fat; 17g total fat; 2g saturated fat; 0mg cholesterol; 14mg sodium; 40g total carbohydrates; 4g protein