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Cranberry Wild Rice Salad

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Total Time
Prep: 10 min. + chilling

By Taste Of Home Editorial Team

Recipe by Lyn Graebert, Park Falls, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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Cranberry Wild Rice Salad

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Prep Time 10 min
Yield 12 servings

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
Text Ingredients

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.
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