Wild Rice Salad

• 2 cups cooked wild rice
• 1 cup cherry tomatoes, halved
• 12 cup cucumber, peeled and chopped
• 12 cup celery, thinly sliced
• 14 cup slivered almonds, toasted
• 14 cup red onion, finely chopped
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon low sodium soy sauce
• 1 teaspoon sugar

1. In a large bowl, combine the cooked rice, tomatoes, cucumber, celery, almonds, onion, salt and pepper.
2. Drizzle with dressing and toss to coat.
3. Cover and refrigerate for 30 minutes before serving.
4. Nutrition Facts: 3/4 cup equals 148 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 280 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.

rice, cherry tomatoes, cucumber, celery, slivered almonds, red onion, salt, pepper, olive oil, lemon juice, soy sauce, sugar

Taken from www.food.com/recipe/wild-rice-salad-410262 (may not work)