Holiday Rice Salad Recipe
Holiday Rice Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
Recommended: 30 Fall Harvest Salads
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 7 cups cooked wild rice, cooled
  • 1 cup chopped pecans, toasted
  • 1 cup thinly sliced green onions
  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries or additional dried cranberries
  • 1/2 cup golden raisins
  • 1/2 cup minced fresh parsley
  • 1/4 cup slivered almonds, toasted
  • 1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
  • DRESSING:
  • 1/2 cup orange juice
  • 1/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Combine the first nine 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. Yield: 14 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Holiday Rice Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p62

Nutritional 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.

  • 7 cups cooked wild rice, cooled
  • 1 cup chopped pecans, toasted
  • 1 cup thinly sliced green onions
  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries or additional dried cranberries
  • 1/2 cup golden raisins
  • 1/2 cup minced fresh parsley
  • 1/4 cup slivered almonds, toasted
  • 1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
  • DRESSING:
  • 1/2 cup orange juice
  • 1/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  1. Combine the first nine 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. Yield: 14 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Holiday Rice Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p62

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHoliday Rice Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review