Marie's Wild Rice and Pecans and Dried Cranberries

Dressing:

3 TBSP balsamic vinegar

3 TBSP raspberry vinegar

1/4 c. evoo

salt and pepper to taste

Salad:

1 c. wild rice (made up and cooled earlier)--(place rice and water in saucepan, bring to a boil. Cover and reduce heat to simmer and cook for 45 min. drain rice and cool in fridge for at least one hour)

4 c. water

1 cup toasted pecan halves

1 yellow pepper, diced

1/2 c dried cranberries

1/2 c. minced parsley

4 scallions