Wild rice - 1 cup cooked
Celery - 1 stalk finely chopped
Corn - 1 ear cooked, removed from cob
Cranberries - 1 cup
Orange - 1 grate the peel zest
Onion - 1/4 medium finely chopped
Walnuts - 1/2 to 3/4 cup
Carrots - handful of baby or 1 medium shredded
Pumpkin seed, raw - 1/2 to 3/4 cup
Sauce
Juice from orange above
2 tablespoons orange juice concentrate
1/4 cup white wine vinegar
salt to taste
In a large bowl add the salad ingredients. In a small bowl mix together the sauce ingredients and pour over salad. Mix the salad well and chill until serving.
submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by the Good Food Store
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