Rice and Pecan Salad with Orange-Thyme Dressing

Ingredients

• 1 (6-ounce) package long-grain and wild rice pilaf mix (we tested with Near East)
• 1 tablespoon grated orange rind
• 1/3 cup fresh orange juice
• 1 tablespoon fresh thyme leaves, minced
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup olive oil
• 3/4 cup dried cranberries or sweetened dried cranberries
• 1/2 cup chopped celery
• 1/4 cup sliced green onions
• 2 tablespoons chopped fresh Italian parsley
• 3/4 cup coarsely chopped pecans, toasted
• Garnish: fresh thyme sprigs

Preparation

1. Prepare rice mix according to package directions, omitting spice packet. Transfer to a large bowl, and fluff with a fork. Set aside.
2. Whisk together orange rind and next 5 ingredients in a small bowl. Slowly add oil, whisking constantly. Set dressing aside.
3. Add cranberries and next 3 ingredients to rice mix; toss gently.
4. Add dressing, and toss to coat. Cover and chill at least 3 hours. Add pecans just before serving. Garnish, if desired.