FRUITED RICE AND NUT SALAD
Yield: 24 servings

INGREDIENTS

3 qt. Rice, wild & long grain blend, prepared
2 lb. 9 oz. (1 qt. 1 cup) Pacific Northwest Canned Pears, diced, drained
1 lb. 4 oz. (1 qt.) Red bell peppers, diced
9 oz. (3 cups) Scallion, chopped
10 oz. (2 cups) Pecans, toasted and chopped
9 oz. (1-1/2 cups) Dried cranberries, plumped
1 oz. (1 cup) Parsley, chopped
3-1/4 cups Raspberry Dressing (see recipe)

METHOD
In a bowl, combine rice, canned pears, peppers, scallions, pecans, cranberries and parsley; toss to blend. Stir in Raspberry Dressing and toss gently to coat. Cover and refrigerate at least 2 hours before serving.

RASPBERRY DRESSING
Yield: 3-1/4 cups

1 cup Raspberry vinegar
1/3 cup Pear juice (from canned pears)
1/4 cup Dijon mustard
1/4 cup Orange juice
2 Tbsp. Orange zest
1-1/2 cups Canola oil
To taste Salt, Kosher
To taste Pepper, black, ground

In a bowl whisk together vinegar, pear juice, mustard, orange juice and zest. Slowly whisk in oil and blend until smooth. Season to taste and use as directed above.

NUTRITIONAL (Per Serving)
Calories: 400,   Calories from Fat: 210,   Fat: 23g,   Saturated Fat: 1.5g,
Cholesterol: 0mg,   Sodium: 520mg,   Carbohydrate: 47g,   Dietary Fiber: 4g,
Sugar: 16g,   Protein: 5g,   Vitamin A: 20% DV,   Vitamin C: 90% DV,
Calcium: 4% DV,   Potassium: 5% DV,   Iron: 10% DV