Back to Cranberry Rice Salad

Print Options


Card Sizes

Cranberry Rice Salad Recipe

Cranberry Rice Salad Recipe

Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.
TOTAL TIME: Prep: 30 min. + chilling YIELD:5 servings


  • 1 cup uncooked long grain rice
  • 3/4 cup dried cranberries
  • 2 green onions, sliced
  • 2 tablespoons sugar
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon poppy seeds
  • 1/8 teaspoon paprika
  • 1 tablespoon white wine vinegar
  • 1 tablespoon cider vinegar
  • 2 tablespoons canola oil
  • 3/4 cup sliced almonds, toasted


  • 1. Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions.
  • 2. In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds. Yield: 5 servings.

Nutritional Facts

1 serving (3/4 cup) equals 345 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 3 mg sodium, 53 g carbohydrate, 3 g fiber, 6 g protein.

Reviews for Cranberry Rice Salad

Sort By :
Reviewed Feb. 28, 2013

"This was a big hit at a cookout and it was nice not to have to worry about a mayo dish sitting out. I make this with brown rice and add extra green onions. It is good with the almonds toasted or not toasted."

Loading Image