359 calories, 3.2 grams sugar, 24.2 grams fat, 31.5 grams carbohydrates, 7.1 grams
You may not think salads are particularly satisfying, but this version, made with a
hearty blend of wild rice, will surely prove you wrong. This nutritious dish is full of
nutty, chewy textures from the rice, as well as dried cranberries, pecans, and cashews,
which makes it filling (and fun) to eat!
1 c. wild rice
1/2 c. dried cranberries
1/3 c. chopped toasted pecans
1/3 c. chopped toasted unsalted cashews
1/4 c. finely chopped green onions
2 tbsp. finely chopped celery
2 tbsp. finely chopped red onion
2 tbsp. raspberry vinegar or red wine vinegar
1 tbsp. lemon juice
1 clove garlic, minced
1 tsp. Dijon mustard
1 tsp. sugar
1/3 c. olive oil
1/2 tsp. ground pepper
Combine 4 c. water and 1 tsp. salt in a saucepan and bring to a boil. Add the rice.
Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45
minutes. Drain well and cool. Drain the rice (if there is water left in the pot) and
transfer the rice to a large bowl. While the rice is cooling, mix in the dried
cranberries, pecans, cashews, green onion, celery, and red onion. Mix the vinegar,
lemon juice, garlic, mustard, and sugar in a blender. While the blender is running,
gradually pour in the olive oil. Pour the dressing over the rice mixture and toss. The
salad can be made up to 3 days ahead of time and just chilled in fridge.
Makes 4-6 servings as a side dish.