4tablespoonsapple cider vinegar OR red wine vinegar
2/3cupoil (vegetable or olive)
Cook wild rice according to package's instructions. Allow to cool.
In a large bowl toss together rice, cranberries, green onion, celery, red onion.
Add pecans to a pan and stir over medium-high heat 2-3 minute until toasted. Add the 3 tablespoons of sugar and continue to stir until sugar is dissolved and nuts are coated. Transfer to a metal baking sheet or glass plate to cool. Break apart and add to salad bowl.
Toss salad with half of the salad dressing. (see note) Cover and chill until ready to serve or serve immediately.
*This dressing recipe makes quite a bit of dressing, I like to keep the leftovers in the fridge for a week and use it on other salads. If you don't want any leftover, you can half the recipe.