Name: Cranberry Wild Rice Salad
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Wild Rice Salad

1. 4 cups cooked wild rice -

2. 1 can (8 ounces) sliced water chestnuts, drained and chopped -

3. 1/2 cup thinly sliced celery -

4. 1/2 cup chopped green pepper -

5. 1/2 cup frozen peas, thawed -

6. 1/2 cup dried cranberries -

7. 1/4 cup thinly sliced green onions -

8. 1/4 cup minced fresh parsley -

9. 1/3 cup cranberry juice -

10. 1/3 cup vinegar -

11. 2 teaspoons olive oil -

12. 3/4 teaspoon dried basil -

13. 3/4 teaspoon sugar -

14. 3/4 teaspoon salt, optional -

15. 1/4 teaspoon pepper -

16. 1/2 cup chopped pecans, optional -

How to cook deliciously - Cranberry Wild Rice Salad

1. Stage

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.