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!


For salad:

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

For dressing:

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.