Wild Rice-and-Cranberry Salad

Southern Living
This dish does double duty at the Friday night dinner party, with leftovers served at brunch.
Makes 6 to 8 servings


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1 (6-ounce) package long-grain and wild rice mix
1 cup sweetened dried cranberries
1 cup fresh broccoli flowerets, chopped
4 green onions, chopped
3 celery ribs, thinly sliced
1 (2-ounce) jar diced pimiento, drained
1/2 cup sweet-and-sour dressing
1 cup dry-roasted peanuts


Prepare rice according to package directions; cool.

Combine rice, cranberries, and next 4 ingredients; add dressing, and stir gently. Cover and chill at least 2 hours. Stir in peanuts just before serving.

NOTE: For testing purposes only, we used Ocean Spray Craisins for sweetened dried cranberries.

Created date

October 2003