Menu
Cranberry Rice Salad Cranberry Rice Salad
Cranberry Wild Rice Cranberry Wild Rice
Wild Rice, Quinoa & Cranberry Salad Wild Rice, Quinoa & Cranberry Salad
Wild Rice Salad Wild Rice Salad
Nutty Wild Rice Salad Nutty Wild Rice Salad
Fruited Wild Rice Salad Fruited Wild Rice Salad
Northwoods Wild Rice Salad Northwoods Wild Rice Salad
Brown and Wild Rice Salad Brown and Wild Rice Salad
Cranberry Waldorf Salad Cranberry Waldorf Salad
Cranberry Chicken and Wild Rice Cranberry Chicken and Wild Rice
Cranberry Wild Rice Pilaf Cranberry Wild Rice Pilaf
Apple-Cranberry Wild Rice Apple-Cranberry Wild Rice
Wild Rice Chicken Salad Wild Rice Chicken Salad
Minnesota Wild Rice Salad Minnesota Wild Rice Salad
Cranberry Broccoli Salad Cranberry Broccoli Salad
Cranberry Chicken Salad Cranberry Chicken Salad
Cranberry Salad Dressing Cranberry Salad Dressing
Wild Rice & Cranberry Loaves Wild Rice & Cranberry Loaves
Almond & Apple Wild Rice Salad Almond & Apple Wild Rice Salad
Cranberry Spinach Salad Cranberry Spinach Salad

Cranberry Wild Rice Salad

Add a Review
Test Kitchen Approved
Total Time

Prep: 10 min. + chilling

Makes

12 servings

Updated: Jun. 27, 2023
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
Cranberry Wild Rice Salad
Cranberry Wild Rice Salad Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 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

Directions

  1. 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.