Cook both types of rice according to package directions. Drain
them both well and transfer to a large bowl. While rice is
cooling, mix in cranberries, nuts, green onions, celery and red
onion.
Mix the dressing ingredients except the olive oil in a blender or
bowl. Slowly add the oil until it is well incorporated. Adjust
seasonings. Pour over rice mixture and toss. Salad can be
made 2-3 days in advance, and chilled in refrigerator.
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