Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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

Recipe by Cooking Light November 2002

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Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

134 calories; calories from fat 26%; fat 3.8g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 3.4g; carbohydrates 22.9g; fiber 1.5g; cholesterol 0mg; iron 1mg; sodium 320mg; calcium 17mg.
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