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.
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
- In a small jar with a screw-top lid, put the olive oil, vinegar, zest, juice, and honey.
- Shake to combine.
TO MAKE THE SALAD
- In a large bowl, combine the rice, cranberries, and almonds.
- Add dressing and season with pepper.
- Serve warm or refrigerate.
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.
Nutrition Info Per Serving
Nutrition Facts
Wild Rice Salad with Cranberries and Almonds
Serving Size
0.33 cup
Amount per Serving
Calories
126
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
0
mg
0
%
Sodium
1
mg
0
%
Potassium
32
mg
1
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
0
IU
0
%
Vitamin C
4.1
mg
5
%
Calcium
10
mg
1
%
Iron
0.5
mg
3
%
Net carbs
16
g
* Percent Daily Values are based on a 2000 calorie diet.