Rustic Rice Salad

By: Margee Berry - Trout Lake, WA

Ingredients:

2 ½ Cups Cooked Brown Rice, Cooled
½  Cup of A Perfect Pear Champagne Pear Vinaigrette
1/3 Cup Dried Cranberries
1/3 Cup Chopped Toasted Walnuts*
½ Cup Chopped Celery
1/3 Cup Crumbled Blue Cheese

Directions: 

Fluff cooled rice into a large bowl with a fork and then add A Perfect Pear Champagne Pear Vinaigrette , cranberries, walnuts and celery.  Toss to coat.  Add the blue cheese and lightly toss to incorporate into the rice mixture.  Cook and prep time is approximately thirty minutes.

* To toast walnuts, place in a small skillet over medium heat.  Shake skillet often until walnuts are golden all over, about four to five minutes

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