Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Wild Rice and Cranberry Salad




Source of Recipe


Cooking Light-11/02






List of Ingredients



• Dressing:
  
• 3/4 cup chopped fresh cranberries
  
• 1/4 cup cranberry juice cocktail
  
• 1 tablespoon sugar
  
• 2 cloves garlic, minced
  
• 3 tablespoons cider vinegar
  
• 1 1/2 tablespoons olive oil
  
• 1 teaspoon kosher salt
  
• 1 teaspoon freshly ground black pepper
  
• Salad:
  
• 2 cups cooked wild rice (about 1/2 cup uncooked)
  
• 1 cup cooked orzo (about 1/2 cup uncooked rice shaped pasta)
  
• 1/2 cup finely chopped yellow bell pepper
  
• 1/2 cup finely chopped red bell pepper
  
• 1/2 cup thinly sliced green onions
  
• 2 tablespoons chopped fresh parsley
  






Instructions



1. To prepare dressing, combine first 4 ingredients in a small saucepan. Bring to a boil; cook 2 minutes. Remove from heat. Stir in vinegar, oil, salt and black pepper. Chill.
   
2. To prepare salad, combine wild rice and remaining ingredients in a large bowl. Drizzle rice mixture with dressing; tossing to coat.
   
3. Yield: 6 servings (serving size: 2/3 cup). 134 cal, 3.8g fat, 3.4g pro, 22.9g carb, 1.5g fiber, 0mg chol, 1mg iron, 320mg sod, 17mg calc.