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Wild Rice Salad with Cranberries and Almonds

Wild Rice Salad with Cranberries and Almonds

Several kinds of rice come together with cranberries and almonds in a make-ahead salad that can be served warm or cold. Great for a crowd.

Course Side Dish
Cuisine American
Keyword wild rice salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 18
Calories 126 kcal

Ingredients

FOR THE DRESSING

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • zest from a medium orange
  • juice from a medium orange about 1/4 cup
  • 1 teaspoon honey or maple syrup

FOR THE SALAD

  • 2 cups wild rice blend cooked according to package directions
  • 3/4 cup dried cranberries unsweetened
  • 1/2 cup sliced almonds toasted
  • freshly ground black pepper

Instructions

TO MAKE THE DRESSING

  1. In a small jar with a screw-top lid, put the olive oil, vinegar, zest, juice, and honey. 

  2. Shake to combine.

TO MAKE THE SALAD

  1. In a large bowl, combine the rice, cranberries, and almonds.

  2. Add dressing and season with pepper.

  3. Serve warm or refrigerate.

Recipe Notes

Measure the rice before you cook it. (You want 2 cups dry.)

I add a little salt when I cook the rice, so I don't find I need to add any to the salad.