Fruited Wild Rice Salad

Oxmoor House
Fruited Wild Rice SaladRecipe
Oxmoor House
12 servings (serving size: 1/2 cup)


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1 (6-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
3 large tangelos
1 cup chopped Gala or Fuji apple
1 cup chopped Granny Smith apple
1/2 cup dried cranberries
2 green onions, thinly sliced
3 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh rosemary
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons pine nuts, toasted
Rosemary sprigs (optional)


Prep: 45 Minutes
Cook: 10 Minutes
Chill: 4 Hours

Cook rice according to package directions, using 2 cups water. Omit salt, fat, and seasoning packet; cool completely.

Section tangelos over a bowl; reserve 2 tablespoons juice.

Combine cooked rice, tangelo sections, apple, and next 4 ingredients in a large bowl; toss gently.

Whisk together 2 tablespoons tangelo juice, vinegar, and next 4 ingredients; drizzle over rice mixture. Sprinkle with pine nuts; toss well. Cover and chill up to 4 hours. Garnish with rosemary sprigs, if desired.

Created date

March 2010

Nutritional Information

Calories 106
Fat 2.1 g
Satfat 0.4 g
Protein 2.1 g
Carbohydrate 20.2 g
Cholesterol 0 mg
Iron 0.7 mg
Sodium 285 mg
Caloriesfromfat 18 %
Fiber 1.9 g
Calcium 23 mg