Wild Rice and Baby Lima Salad

2          cups cooked* baby lima beans, drained
2          cups cooked* wild rice
Orange Dressing (recipe follows)
4          cups assorted greens, torn into bite size pieces
2          cups peeled and diced orange sections (2 medium)
4          oz. goat cheese or feta, crumbled (1/2 cup)
4          tablespoons chopped almonds, toasted

Orange Dressing
1/2        cup orange juice
1/4        cup sherry vinegar
1           tablespoon Dijon mustard
1           tablespoon grated orange rind, orange part only
2           teaspoons sugar
1/2        teaspoon dried thyme, crushed
1/2        teaspoon salt
1/2        teaspoon freshly ground black pepper

*2/3 cup dry makes about 2 cups cooked.
In a medium bowl, combine beans and wild rice. Add dressing and mix well. Cover and allow to stand for at least 30 minutes.

To serve, place 1 cup of the greens on each of 4 plates. Top the greens with 1 cup of the marinated rice and bean mixture. Top each salad with 1/2 cup of diced orange and 2 tablespoons of crumbled goat cheese. Sprinkle 1 tablespoon toasted almonds over each serving.

Orange Dressing
In a small bowl or shaker jar, combine all ingredients and mix well. Makes about 3/4 cup. Makes: 4 cups. Serves 4.

Nutritional Information per Serving:
Calories 387, Protein 19 g, Carbohydrates 55 g, Fat 12 g, Calories from fat 28%, Cholesterol 22 g, Fiber 12 g, Folate 215 mcg, Sodium 435 mg