Thanksgiving Salad with Wild Rice and Lemon Dressing

• juice of one orange1
• juice of one lemon1
• olive oil↗0.33333333333333 cup
• salt and pepper to taste
• agave or honey to taste↗
• about 4-5 cups arugula, spinach, or a greens blend4
• about 2 cups cooked wild rice2 cup
• about 2 cups chopped mangos2 cup
• cashews↗0.5 cup
• dried cranberries↗0.5 cup
• sliced red onions0.5 cup
• minced fresh parsley

Step-by-step instructions

1. 1

   Shake all dressing ingredients together in a jar with a tight lid until smooth. Taste it and add more salt and pepper as needed (without enough salt and pepper, it will be bland, so s&p generously).

2. 2

   Arrange or toss the salad ingredients together in a bowl, reserving a few slices of red onion to arrange over the top for looks. Drizzle with the dressing and toss to combine. Serve immediately after putting the dressing on the salad (or save everything separately and assemble just before serving).