2 T lime juice 2 C chopped chicken/turkey
2 T roasted garlic rice vinegar 1 C dried apricots, cut into strips (6oz)
2 T olive oil 1/2 C dried cranberries
1 T honey 1 C chopped green onions
1/2 tsp ground ginger 1/3 C sliced almonds, toasted
4 C cooked wild or brown rice
In a small bowl, whisk together lime juice, vinegar, olive oil, honey and ginger; set aside. In large bowl, combine remaining ingredients, except almonds. Add dressing and toss with almonds. Serve and completely enjoy!
Prepared this for a South Pacific engagement party — was a hit. Thanks to Ann Gregorie for sharing this recipe with me! Can’t wait to serve it for Thanksgiving!
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From Carol's Kitchen 