Cook rice separately according to directions on packages. Drain wild rice well. When cool stir in celery, green onions, dried cranberries and dried apricots. Cover and refrigerate. Combine ingredients for dressing in a covered jar and shake well. Refrigerate. Shake dressing to mix. Pour over rice mixture. Add pecans and toss to coat and mix. Source Womans Day-Dec. 16, 1997 Formatted for Mastercook by Carol Floydfirstname.lastname@example.org Recipe by: Womans Day-Dec. 16, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 12|
|Calories from Fat: 81 (10%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 56.9mg||2 %|
|Potassium 392.2mg||10 %|
|Total Carbohydrate 161.2g||47 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 153.2g|
|Protein 16g||23 %|
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Calories per serving: 798
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