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

Ingredients

• 0.7 cup athenos cheese blue crumbled
• 0.5 cup cranberries dried
• 2  green onions diagonally sliced
• 0.5 cup red wine vinaigrette dressing kraft
• 0.5 cup planters walnut pieces toasted
• 0.5 cup rice long-grain white uncooked
• 0.3 cup rice wild uncooked

Equipment

• bowl

Directions

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