Cranberry Wild Rice Salad Recipe

Cranberry Wild Rice Salad Recipe photo by Taste of Home

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I first tried this recipe at a luncheon during a holiday home tour. Since cranberries grow well in this area, I love to use the dried variety to give recipes like this hearty salad color and tang. It's a thrill to make it for visitors. -Lyn Graebert, Park Falls, Wisconsin

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Diabetic Friendly

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Cranberry Wild Rice Salad Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

Ingredients

4 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1/2 cup frozen peas, thawed
1/2 cup dried cranberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup cranberry juice
1/3 cup vinegar
2 teaspoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon sugar
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup chopped pecans, optional

Directions

In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired. Yield: 12 servings.

Nutritional Analysis: One 1/2-cup serving (prepared without salt and pecans, and with rice that was cooked in unsalted water) equals 114 calories, 1 g fat (0 saturated fat), 0 cholesterol, 18 mg sodium, 24 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Wild Rice Salad in Taste of Home October/November 1996, p37