Tangy Wild Rice Salad
|Wild rice||1 Cup (16 tbs) (Uncooked)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Diced dried apricots||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Slivered almonds||2 Tablespoon|
|Chopped purple onion||2 Tablespoon|
|Sherry wine vinegar||3 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Vegetable oil||1 Teaspoon|
Cook wild rice according to package directions, omitting salt and fat; drain.
Place in a large bowl; add celery, apricots, parsley, almonds, and onion, stirring well.
Combine vinegars, oil, and salt in a small bowl, stirring well with a wire whisk.
Pour over rice mixture, and toss well.
Cover and chill at least 2 hours.