Long Grain and Wild Rice Salad with Blue Cheese, Cranberries and Walnuts

• 1/2 cup long-grain white rice, uncooked
• 1/4 cup wild rice, uncooked
• 2/3 cup ATHENOS Crumbled Blue Cheese
• 1/2 cup dried cranberries
• 1/2 cup PLANTERS Walnut Pieces, toasted
• 2 green onions, diagonally sliced
• 1/2 cup KRAFT Red Wine Vinaigrette Dressing

1. Cook rices in separate saucepans as directed on packages.
2. Cool slightly.
3. Mix rices, cheese, cranberries, walnuts and onions in medium bowl.
4. Add dressing; mix lightly.
5. Cover.
6. Refrigerate at least 1 hour to allow flavors to blend.
7. Serve on lettuce-covered salad plates.

longgrain white rice, wild rice, cheese, cranberries, green onions, red wine vinaigrette

Taken from www.kraftrecipes.com/recipes/long-grain-wild-rice-salad-blue-cheese-cranberries-walnuts-61870.aspx (may not work)