Barry's Wild Rice & Cranberry Salad (Vegan)

6–8 ounces wild, long-grain rice blend

1/2–1 C. dried cranberries

1 C. broccoli flowerets

4 green onions, chopped

3 celery ribs, thinly sliced

1 12-ounce jar pimientos, drained and finely diced

1/2 C. sweet & sour salad dressing*

1 C. roasted peanuts, pecans, or pine nuts

1) Prepare rice. Cool completely. 

2) Add all ingredients together except peanuts.

3) Chill at least 2 hours.

4) Add nuts just before serving.

NOTE: I add cooked black lentils for protein when I need this to serve as a complete meal.

* This recipe originally calls for sweet & sour salad dressing, a delicious store-bought salad dressing marketed by Maple Grove Farms of Vermont. The ingredient list reveals a base of refined white sugar and ketchup, however, so I will make my own next time. Once I've perfected an alternate version, I'll update here. In the meantime, if you're not avoiding refined sugars and processed oils, you can use theirs!

Here is their ingredient list: Sugar, Ketchup (Water, Tomato Paste, Vinegar, Salt, Onion Powder, Garlic Powder, Spices), Canola Oil, Distilled Vinegar, Water, Maple Syrup, Salt, Concentrated Lemon Juice, Xanthan Gum, Granulated Onion, Paprika, Granulated Garlic.