Wild Rice and Cranberry Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 26%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.4g
  • Carbohydrate: 22.9g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 320mg
  • Calcium: 17mg

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

  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.
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