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Renegade Chef: Wild Rice Salad

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Serves 6

Dressing

3 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

1 tablespoon raspberry liqueur

1/4 cup olive oil

Salt and pepper to taste

Salad

1 cup wild rice

4 cups water

1 cup pecan halves, toasted

1 yellow pepper, seeded and diced

1/2 cup dried cranberries

1/2 cup minced fresh parsley

4 scallions, sliced thin

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