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Wild Rice and Cranberry Salad

Yield 6 servings (serving size: 2/3 cup)
The dressing can be made ahead and stored, covered, in the refrigerator for a couple of days.

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

Nutrition 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

How to Make It

  1. 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.

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