2/3 c. wild rice
2 c. water
2 tart, unpeeled apples, chopped (mix red and green apples)
2 stalks celery, sliced
2 tbsp. brown sugar
1 tbsp. lemon juice

Dressing:

1/2 c. low-fat yogurt
1/2 c. light mayonnaise

Wash rice thoroughly by running cold water over rice in strainer. Place rice in saucepan with 2 cups water; bring to boil. Reduce heat to simmer; cook, covered, for 35 minutes or until kernels are tender. Uncover; fluff with fork. Drain any excess liquid. Toss cooked rice with apples, celery, brown sugar and lemon juice.

Combine Dressing ingredients; mix with salad ingredients. Refrigerate at least 2 hours before serving.