Ingredients: 

2/3 cup uncooked wild rice

2 cans (14 ounces each) sauerkraut, rinsed and well drained

1 medium apple, peeled and chopped

3/4 cup chopped celery

3/4 cup shredded carrot (about 1 large carrot)

1/2 cup finely chopped red onion

dressing:

1/2 cup sugar

1/3 cup cider vinegar

3 tablespoons canola oil

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons minced fresh parsley

1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

3/4 cup chopped walnuts, toasted

Steps to Make It: 

Step 1:Cook wild rice according to package directions. Cool completely.

Step 2: In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first 5 dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine.

Step 3: Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.

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