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Nutrition Facts

  Serving Size: 1 serving

Amount Per Serving
  Calories 160.9
  Total Fat 8.2 g
      Saturated Fat 0.9 g
      Polyunsaturated Fat 3.8 g
      Monounsaturated Fat 3.2 g
  Cholesterol 0.0 mg
  Sodium 304.4 mg
  Potassium 91.4 mg
  Total Carbohydrate 21.7 g
      Dietary Fiber 2.2 g
      Sugars 0.2 g
  Protein 2.2 g
  Vitamin A 0.8 %
  Vitamin B-12 0.0 %
  Vitamin B-6 4.5 %
  Vitamin C 8.3 %
  Vitamin D 0.0 %
  Vitamin E 3.5 %
  Calcium 1.4 %
  Copper 8.4 %
  Folate 4.2 %
  Iron 2.8 %
  Magnesium 5.3 %
  Manganese 18.3 %
  Niacin 2.4 %
  Pantothenic Acid     1.4 %
  Phosphorus     4.8 %
  Riboflavin 2.5 %
  Selenium 1.1 %
  Thiamin 3.2 %
  Zinc 3.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Cranberry and Wild Rice Salad

View the full Cranberry and Wild Rice Salad Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Cranberry and Wild Rice Salad

47 calories of Walnuts, (0.06 cup pieces or chips)

46 calories of Granulated Sugar, (0.06 cup)

30 calories of Olive Oil, (0.75 1tsp)

22 calories of Wild Rice, (0.13 cup)

13 calories of Cranberries, (28.38 grams)

2 calories of Scallions, raw, (0.38 medium (4-1/8" long))

0 calories of Cider Vinegar, (0.13 tbsp)

0 calories of Salt, (0.13 tsp)


Nutrition & Calorie Comments  

I enjoyed this change from my regular rice salad that I've been making for years! Used brown rice (didn't have wild rice), almonds, and just 1/4 cup Splenda bringing the calorie count down. Only added the initial 2 tbsp of cranberry syrup which was lots sweet enough for me. Will make this again. Submitted by:
RETIREDSUE

(6/8/11)
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This sounds wonderful & should pack well in my cooler for lunch. Has anyone tried it with splenda instead of the sugar? Submitted by:
REDHEADEDCHICKY

(5/10/09)
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I made this, but substituted dried cranberries instead to save on having to use 1/2 cup sugar. It was delicious. Not sure what the difference in calories is but I think it's lower Very Delicious Submitted by:
DACHSIE1

(4/23/08)
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Very tasty! Everyone went back for seconds! I only used 1/2 the sugar when cooked the cranberries. Next time, put the green onions in to cook with the rice at the last minute left to cook, too "raw" for the texture of the salad. Olive oil is good for you - so I'd leave it in, plus gave it moisture. Submitted by:
DOKUBO

(3/24/08)
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I loved this recipe! What a great mix of flavors. I didn't have any green onions so I didn't use those and I only used half the sugar it called for and it was still great. Also the next time I make it I'll only put half the olive oil, it just didn't need it all. But I will be making it again:) Submitted by:
HEATHERR!

(3/19/08)
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This sounds good but I wouldn't put the sugar in it. Submitted by:
TINA11111

(3/19/08)
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I willgive this a try. This sounds like something I would enjoy, especially during the summer months. I agree with OMIOMI, I could do without some of the oil. Also, I would sub out the sugar for Splenda. Probably would be good with sunflower seeds as a sub for walnuts but either sounds good. Submitted by:
PURPLEFISH001

(3/19/08)
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This sounds great and is something I would like to try. I think I might go for reducing the sodium by using No Salt instead. Submitted by:
DEBBERT46

(3/19/08)
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