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Wild Rice Cranberry Salad by Jan McCracken

The vividness of this salad is second only to its incredible tastiness! Serve chilled or at room temperature.

INGREDIENTS | SERVES 4

  • 6 ounces wild rice, uncooked
  • 6 ounces fresh cranberries
  • ¼ cup cranberry juice cocktail
  • 1 tablespoon sugar
  • ½ cup carrots cut in strips
  • 1 cup minced green onions
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons peanut oil
  • Dash freshly ground pepper

  1. Prepare rice according to package directions. Set aside.

  2. Combine cranberries, juice, and sugar in a medium saucepan. Cook over medium heat. Stir occasionally until cranberries pop, about 5 minutes.

  3. Remove from heat and cool slightly.

  4. Transfer cranberry mixture to a large mixing bowl. Add remaining ingredients. Toss gently until combined well.

  5. Cover and refrigerate until serving time.

Calories: 224.98
Fat: 2.83 grams
Saturated Fat: 0.46 grams
Carbohydrates: 45.20 grams
Calcium: 33.08 mg
Lactose: 0.0 grams

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