Holiday Rice Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 14 servings.
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. —Debra Walter, Huntington Woods, Michigan
Ingredients
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7 cups cooked wild rice, cooled
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1 cup chopped pecans, toasted
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1 cup thinly sliced green onions
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1/2 cup dried cranberries
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1/2 cup dried cherries or additional dried cranberries
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1/2 cup golden raisins
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1/2 cup minced fresh parsley
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1/4 cup slivered almonds, toasted
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1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
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DRESSING:
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1/2 cup orange juice
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1/3 cup cider vinegar
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1/4 cup olive oil
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1 tablespoon lime juice
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2 teaspoons sugar
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1 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.
Nutrition Facts
3/4 cup: 245 calories, 11g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 35g carbohydrate (14g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.
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