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Flavorful Cranberry Rice Salad Recipe

I came up with the recipe because I wanted something different to take to picnics beside potato or macaroni salad. It goes great with grilled chicken or fish.—Jennifer Addotta, New Freedom, Pennsylvania
TOTAL TIME: Prep: 1 hour + chilling YIELD:6 servings

Ingredients

  • 1/2 cup uncooked long grain rice
  • 1/2 cup uncooked brown rice
  • 1 celery rib, thinly sliced
  • 1 small red onion, finely chopped
  • 1/4 cup dried cranberries
  • 3 tablespoons fat-free mayonnaise
  • 4-1/2 teaspoons minced fresh parsley
  • 4-1/2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup slivered almonds
  • 1/2 teaspoon paprika

Directions

  • 1. Cook long grain rice and brown rice according to package directions. Transfer to a large bowl; cool. Add the celery, onion and cranberries.
  • 2. In a small bowl, combine the mayonnaise, parsley, oil, lemon juice, garlic, salt and pepper. Stir into rice mixture. Cover and refrigerate until chilled.
  • 3. Just before serving, stir in almonds and sprinkle with paprika. Yield: 6 servings.

Nutritional Facts

2/3 cup equals 191 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 267 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.