Wild Rice and Cranberry Salad
This wild rice cranberry salad is a festive holiday side dish and best made several hours (or up to 1 day) in advance. Allow the salad to come to room temperature and garnish just before serving.
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Credit:
James Carrier
Recipe Summary
Ingredients
Directions
Chef's Notes
Cutting the cranberries in half (step 2) is time-consuming, but it makes a big difference in the texture of the finished salad. The cranberries may be steeped in sugar syrup (step 3) up to 1 day ahead; cover and chill in syrup (cranberries' color will deepen).
Nutrition Facts
Per Serving:
338 calories; calories from fat 45%; protein 6.3g; fat 17g; saturated fat 1.5g; carbohydrates 45g; fiber 3.9g; sodium 586mg.