Save on Pinterest

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
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    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

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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • TexasCookie
    Jan 18, 2010

    No comment left