Cherry Wild Rice Salad Recipe

5 4 5
Cherry Wild Rice Salad Recipe
Cherry Wild Rice Salad Recipe photo by Taste of Home
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Cherry Wild Rice Salad Recipe

Read Reviews
5 4 5
Publisher Photo
While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. —Yvonne Gorges, New London, Wisconsin
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups fresh snow peas, halved
  • 2 cups cooked wild rice
  • 1 cup cooked long grain rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup dried cherries
  • 1/2 cup thinly sliced celery
  • 1/4 cup chopped green onions
  • DRESSING:
  • 6 tablespoons sugar
  • 6 tablespoons canola oil
  • 3 tablespoons cider vinegar
  • 4-1/2 teaspoons soy sauce
  • 1 to 2 garlic cloves, peeled
  • 3/4 teaspoon minced fresh gingerroot
  • 3/4 cup cashew halves, toasted

Directions

In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended.
Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews. Yield: 6-8 servings.
Originally published as Cherry Wild Rice Salad in Country Woman November/December 2005, p39

Nutritional Facts

1 cup: 355 calories, 17g fat (3g saturated fat), 0 cholesterol, 188mg sodium, 48g carbohydrate (23g sugars, 4g fiber), 7g protein.

  • 2 cups fresh snow peas, halved
  • 2 cups cooked wild rice
  • 1 cup cooked long grain rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup dried cherries
  • 1/2 cup thinly sliced celery
  • 1/4 cup chopped green onions
  • DRESSING:
  • 6 tablespoons sugar
  • 6 tablespoons canola oil
  • 3 tablespoons cider vinegar
  • 4-1/2 teaspoons soy sauce
  • 1 to 2 garlic cloves, peeled
  • 3/4 teaspoon minced fresh gingerroot
  • 3/4 cup cashew halves, toasted
  1. In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended.
  2. Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews. Yield: 6-8 servings.
Originally published as Cherry Wild Rice Salad in Country Woman November/December 2005, p39

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Reviews forCherry Wild Rice Salad

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MarineMom_texas User ID: 31788 251897
Reviewed Jul. 26, 2016

"I prepared this salad today and give it an automatic five stars. This salad rocks. I did omit the snow peas and I used Uncle Ben’s Wild and Long Grain Rice mix for the rice. I also used sliced fresh cherries. And I toasted almonds instead of cashews. OMGosh was this delicious. Hubby cleaned his plate and I did, too. I highly recommend this delicious salad.

Volunteer Field Editor"

MY REVIEW
TexasCookie User ID: 4277703 84456
Reviewed Apr. 3, 2013

"Fabulous, easy & healthy!!!!"

MY REVIEW
jmalerich User ID: 3201913 135468
Reviewed Jun. 2, 2011

"I made this salad for a funeral dinner and received many requests for the recipe. The only thing I changed was that I doubled the dressing. It was delicious and a nice change from the usual pasta or jello salads. It definately is a "keeper"."

MY REVIEW
pmeklund User ID: 3472444 135455
Reviewed Feb. 6, 2010

"Because I live in wild rice country we have eaten so many wild rice recipes, but this is the best salad we've ever had, so flavorfull !!!!"

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