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 TimePrep: 10 min. + chilling
- 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
- 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 Facts1/2 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
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