Wild Rice and Cranberry Salad

recipe
The dressing can be made ahead and stored, covered, in the refrigerator for a couple of days.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 134
Caloriesfromfat 26 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 3.4 g
Carbohydrate 22.9 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 320 mg
Calcium 17 mg

Ingredients

Dressing:
3/4 cup chopped fresh cranberries
1/4 cup cranberry juice cocktail
1 tablespoon sugar
2 garlic cloves, minced
3 tablespoons cider vinegar
1 1/2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Salad:
2 cups cooked wild rice (about 1/2 cup uncooked)
1 cup cooked orzo (about 1/2 cup uncooked rice-shaped pasta)
1/2 cup finely chopped yellow bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh parsley

Preparation

To prepare dressing, combine first 4 ingredients in a small saucepan. Bring to a boil; cook 2 minutes. Remove from heat. Stir in vinegar, oil, salt, and black pepper. Chill.

To prepare salad, combine wild rice and remaining ingredients in a large bowl. Drizzle rice mixture with dressing, tossing to coat.

Note:

November 2002
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