This light and refreshing salad will satisfy your family and friends at the holidays.Tip: To toast the pecans, place in a dry, non-stick skillet over medium heat and toast until fragrant, stirring often (3-4 minutes).
2 cups brown rice
1 Tbsp. olive oil
2 Tbsp. cider vinegar
Pepper to taste
1/8 tsp. nutmeg
Zest and juice of 1 orange
1/2 cup dried cranberries
1 apple, cored and chopped
1 cup chopped celery
4 parsley sprigs, chopped
1/4 cup chopped pecans, toasted