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Wild Rice-and-Cranberry Salad

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


  • 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

How to Make It

  1. Prepare rice according to package directions; cool.

  2. 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.

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