Cherry Wild Rice Salad

• 2 cups fresh snow peas, halved
• 2 cups cooked wild rice
• 1 cup cooked long grain rice
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 cup dried cherries
• 1/2 cup thinly sliced celery
• 1/4 cup chopped green onions
• 6 tablespoons sugar
• 6 tablespoons canola oil
• 3 tablespoons cider vinegar
• 4-1/2 teaspoons soy sauce
• 1 to 2 garlic cloves, peeled
• 3/4 teaspoon minced fresh gingerroot
• 3/4 cup cashew halves, toasted

1. In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended.
2. Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews.

fresh snow peas, rice, rice, water chestnuts, cherries, celery, green onions, sugar, canola oil, cider vinegar, soy sauce, garlic, fresh gingerroot, cashew halves

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