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Holiday Rice Salad Recipe

It's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space.

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Holiday Rice Salad Recipe

Prep: 10 min. + chilling

Yield: 12-14 Servings

10 10

Ingredients

7 cups cooked wild rice, cooled
1 cup chopped pecans, toasted
1 cup thinly sliced green onion
1/2 cup dried cranberries
1/2 cup dried cherries or additional dried cranberries
1/2 cup golden raisins
1/4 cup slivered almonds, toasted
1/2 cup minced fresh parsley
1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
DRESSING:
1/2 cup orange juice
1/3 cup cider vinegar
1/4 cup olive oil
1 tablespoon lime juice
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper

Directions

In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for 2 hours or until serving. Yield: 12-14 servings.

Nutritional Facts 1 serving (3/4 cup) equals 241 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 174 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Holiday Rice Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p62