3 cups cubed cooked chicken or turkey
2 1/2 cups cooked wild rice** (cooled)
1 cup finely chopped carrots
3/4 cup dried cranberries or cherries
1/2 cup sliced green onions
1 Granny Smith, unpeeled & diced
1/4 cup orange juice
1/4 cup cider vinegar
2 tsp dijon mustard
1/2 cup canola oil
1/2 tsp salt
1/4 tsp pepper
In a small bowl whisk together the dressing ingredients and then set aside.
In a large bowl combing all your salad ingredients and then toss with dressing. (Did I mention this was easy?) Cover and chill for at least 2 hours before serving.
** for the wild rice I find it cheaper and easier to buy the boxes that come with the seasoning packets. I just cook the rice as directed minus the seasoning. I make two boxes, measure what I need out of the finished rice and save the rest for another meal (Wild Rice Soup).
* you could use a different type of apple, I prefer the tartness of the Granny Smith though.