It's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space. —Debra Walter, Huntington Woods, Michigan
Holiday Rice Salad
Holiday Rice Salad
Prep Time
10 min
Yield
14 servings
Ingredients
- 7 cups cooked wild rice, cooled
- 1 cup chopped pecans, toasted
- 1 cup thinly sliced green onions
- 1/2 cup dried cranberries
- 1/2 cup dried cherries or additional dried cranberries
- 1/2 cup golden raisins
- 1/2 cup minced fresh parsley
- 1/4 cup slivered almonds, toasted
- 1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
- DRESSING:
- 1/2 cup orange juice
- 1/3 cup cider vinegar
- 1/4 cup olive oil
- 1 tablespoon lime juice
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.
Nutrition Facts
3/4 cup: 245 calories, 11g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 35g carbohydrate (14g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.
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