Wild Rice-Sweet Potato Salad with Pears

Ingredients

• Salad:
• 2 cups water
• 1 cup uncooked wild rice
• 1 cup diced peeled sweet potato
• 1 1/3 cups peeled Bartlett pear, cored and diced (about 2 pears)
• 1/2 teaspoon fresh lemon juice
• 1 cup diced yellow bell pepper (about 1 pepper)
• 1/4 cup sliced green onions
• 1 tablespoon toasted sesame seeds
• 1 teaspoon salt
• Vinaigrette:
• 3 tablespoons cider vinegar
• 3 tablespoons apple cider
• 2 tablespoons dark sesame oil
• 1 tablespoon thawed orange juice concentrate
• 1/2 teaspoon dried rubbed sage
• 1 garlic clove, minced

Preparation

1. To prepare the salad, bring water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.
2. Cook diced sweet potato in boiling water for 5 minutes or until tender. Drain and rinse with cold water; drain well. Set aside.
3. Combine pear and lemon juice in a large bowl, and toss to coat. Add the cooked wild rice, sweet potato, bell pepper, green onions, sesame seeds, and salt; toss well.
4. To prepare the vinaigrette, combine vinegar and remaining ingredients; stir well with a whisk. Pour over rice mixture, tossing to coat.