Northwoods Wild Rice Salad

• 2/3 cup uncooked wild rice
• 2 cans (14 ounces each) sauerkraut, rinsed and well drained
• 1 medium apple, peeled and chopped
• 3/4 cup chopped celery
• 3/4 cup shredded carrot (about 1 large carrot)
• 1/2 cup finely chopped red onion
• 1/2 cup sugar
• 1/3 cup cider vinegar
• 3 tablespoons canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh parsley
• 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
• 3/4 cup chopped walnuts, toasted

1. Cook wild rice according to package directions. Cool completely.
2. In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine.
3. Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.

wild rice, sauerkraut, apple, celery, shredded carrot, red onion, sugar, cider vinegar, canola oil, salt, pepper, fresh parsley, tarragon, walnuts

Taken from www.tasteofhome.com/recipes/northwoods-wild-rice-salad/ (may not work)