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Cranberry Wild Rice Salad

 Cranberry Wild Rice Salad
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
12 ServingsPrep: 10 min. + chilling


  • 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


  • 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 Facts: One 1/2-cup serving (prepared without salt and pecans,

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Cranberry Wild Rice Salad (continued)

Nutritional Facts: 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.