Corn-and-Wild Rice Salad

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8 servings (serving size: 1 cup)

Ingredients

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1 1/2 cups uncooked wild rice blend (such as Lundberg Farms)
2 cups fresh corn kernels (about 4 ears)
1 cup finely chopped celery
3/4 cup shredded carrot
3/4 cup dried cranberries or Craisins (about 3 ounces)
2/3 cup sunflower seeds or unsalted pumpkinseed kernels, toasted
1/2 cup finely chopped red onion
1/4 cup raspberry vinegar
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 teaspoon grated orange peel
1/2 teaspoon pepper

Preparation

Cook rice according to package directions; omitting salt and fat. Set aside; cool.

Combine rice, corn, and remaining ingredients in a bowl; stir well. Cover and chill.

Created date

June 1997

Nutritional Information

Calories 270
Caloriesfromfat 26 %
Fat 7.9 g
Satfat 1.4 g
Monofat 3.1 g
Polyfat 3 g
Protein 9.3 g
Carbohydrate 45.3 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 78 mg
Calcium 31 mg