Wild Rice and Cranberry Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The dressing can be made ahead and refrigerated for a couple of days. This would be great with grilled chicken or seafood. This is so good, I plan on having this one even when cranberries aren't in season! Prep time is not counting time to cook wild rice which can be done ahead. Ingredients:
3/4 cup chopped fresh cranberries |
1/4 cup cranberry juice cocktail |
1 tablespoon sugar |
2 cloves garlic, minced |
3 tablespoons cider vinegar |
1 1/2 tablespoons olive oil |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
2 cups cooked wild rice (about 1/2 cup uncooked) |
1 cup cooked orzo pasta (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 onion |
2 tablespoons chopped fresh parsley |
Directions:
1. To prepare dressing: combine first 4 ingredients in a small saucepan.
2. Bring to a boil; cook 2 minutes.
3. Remove from heat.
4. Stir in vinegar, oil, salt, and pepper.
5. Chill.
6. To prepare salad: combine wild rice and remaining ingredients in a large bowl.
7. Drizzle rice mixture with dressing, tossing to coat.
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