This scrumptious salad is fabulous and so easy to make. The ingredients can be found all year round, and it’s a great dish to bring to a party since it needs no refrigeration. You could serve it with greens or as a side dish, or eat it by itself.  It’s sweet, savory, crunchy and juicy all at the same time.  Delish!

1 cup wild rice (or quinoa, or a combo of wild and another rice)
2 cups water
1 TBSP vegetable oil
1/4 teaspoon salt
1 c coarsely chopped walnuts
1 celery rib
1 cup raisins
1 med. apple (best if not red delicious) cored and diced
grated rind of 1 lemon (zest)

Dressing:
3 TBSP fresh lemon juice
2 garlic cloves pressed
1/2 teaspoon salt
Freshly ground black pepper to taste
1/3 cup olive oil

Put the wild rice in a strainer and rinse under cold water. Place it in a medium saucepan along with the water, oil, and salt. Cover, bring to a boil, and reduce the heat to a simmer. Cook 50 minutes or until the rice is tender and all the water has been absorbed. (When wild rice is done it has a tender, yet nubby texture.)
Meanwhile, combine the walnuts, celery, raisins, apple and lemon rind in a large bowl. In a jar with a tight-fitting lid, combine the lemon juice, garlic, pepper and olive oil and shake vigorously. Pour half of this dressing on the apple mixture and toss well. When the rice is done, let it cool until just warm. Combine with the fruit mixture and pour on the remaining dressing. Let it sit to cool, and serve at room temperature. Enjoy!