Curried Wild Rice Salad

Prepare rice according to package directions. Drain, and set aside.

Meanwhile, in a large mixing bowl, whisk together the lemon juice, olive oil, honey, mustard, curry powder, garam masala, cumin, cinnamon, and cayenne. Stir in the cooked and drained wild rice, sliced green onions, raisins, and dried cranberries. Season to taste with salt and pepper.

For best flavor, chill in the refrigerator for at least 2 hours, and up to overnight, so as to allow flavors to meld. Serve cold or at room temperature.

Nutritional information per serving:
337.7 calories, 14.2 grams fat, 1.8 grams saturated fat, 50.1 grams carbohydrates, 4.2 grams fiber, 16.7 grams sugars, 6.6 grams protein