Cranberry Wild Rice Salad

Name: Cranberry Wild Rice Salad
Prep time: 10 min
Total time: 10 min
Yield: 12 servings.
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

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

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

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.

Nutrition Facts

1/2 cup: 114 calories, 1g fat (0 saturated fat), 0 cholesterol, 18mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Wild Rice Salad in Taste of Home October/November 1996