Cranberry Wild Rice Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I first tried this recipe at a luncheon during a holiday home tour. Since cranberries grow well in this area, I love to use the dried variety to give recipes like this hearty salad color and tang. It's a thrill to make it for visitors. -Lyn Graebert, Park Falls, Wisconsin Ingredients:
4 cups cooked wild rice |
1 can (8 ounces) sliced water chestnuts, drained and chopped |
1/2 cup thinly sliced celery |
1/2 cup chopped green pepper |
1/2 cup frozen peas, thawed |
1/2 cup dried cranberries |
1/4 cup thinly sliced green onions |
1/4 cup minced fresh parsley |
1/3 cup cranberry juice |
1/3 cup vinegar |
2 teaspoons olive oil |
3/4 teaspoon dried basil |
3/4 teaspoon sugar |
3/4 teaspoon salt, optional |
1/4 teaspoon pepper |
1/2 cup chopped pecans, optional |
Directions:
1. In a large bowl, combine the first eight ingredients. In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well. Pour over rice mixture and toss to coat. Refrigerate overnight. Just before serving, stir in pecans if desired. Yield: 12 servings.
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