Wild Rice and Walleye Salad

Servings: 6

Ingredients:

3/4 cup frozen (thawed) cranberry juice
cocktail concentrate
3 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups 1-inch pieces cooked walleye
pike or other lean fish fillets
(about
1 pound)
3 cups cooked wild rice
2 cups shredded spinach
1-1/2 cups chopped celery (about
2 large stalks)
3/4 cup sliced onions (about
2 small)
3/4 cup finely chopped carrots (about
1-1/2 medium)
1/4 cup chopped dried cranberries or
raisins
2 tablespoons chopped fresh chives


Instructions:

Mix juice concentrate, vinegar, salt and pepper in large bowl. Add remaining ingredients; toss. Cover and refrigerate at least 1 hour. 6 servings