Rice and Pecan Salad with Orange-Thyme Dressing

Cranberries and toasted pecans blend with a healthy rice mix for a colorful side dish with maximum appeal. Enjoy this salad alongside turkey at the big holiday feast.


5 cups

Recipe from

Oxmoor House


1 (6-ounce) package long-grain and wild rice pilaf mix (we tested with Near East)
1 tablespoon grated orange rind
1/3 cup fresh orange juice
1 tablespoon fresh thyme leaves, minced
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup olive oil
3/4 cup dried cranberries or sweetened dried cranberries
1/2 cup chopped celery
1/4 cup sliced green onions
2 tablespoons chopped fresh Italian parsley
3/4 cup coarsely chopped pecans, toasted
Garnish: fresh thyme sprigs


Prepare rice mix according to package directions, omitting spice packet. Transfer to a large bowl, and fluff with a fork. Set aside.

Whisk together orange rind and next 5 ingredients in a small bowl. Slowly add oil, whisking constantly. Set dressing aside.

Add cranberries and next 3 ingredients to rice mix; toss gently.

Add dressing, and toss to coat. Cover and chill at least 3 hours. Add pecans just before serving. Garnish, if desired.


Christmas with Southern Living 2002,

Oxmoor House

May 2002
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