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4
1 cup WATCHAREE’S Pad Thai Sauce
4 cups cooked wild rice
2 medium carrots, peeled and diced
1 cup shelled cooked edamame
½ cup toasted sunflower seeds
1 cup walnuts, chopped
1 jicama, peeled and diced
½ cup dried cranberries
½ tsp. freshly ground black pepper
In a large mixing bowl, toss all ingredients together and serve. Wild rice salad can be made in advance and chilled before serving.
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