Wild Rice & Cranberry Salad
- Number of Servings: 12
Ingredients
1 14-oz. can vegetable broth 1 cup mixed variety wild rice 1 cup brown rice 8 green onions, chopped 4 celery stalks, chopped 1/2 cup slivered almonds, toasted 1/4 cup flaxseed or unsalted sunflower seeds 1 cup dried cranberries, chopped 2 cups frozen peas 1/2 cup light salad oil 4 tablespoons peanut butter 4 tablespoons red wine vinegar 2 tablespoons soy sauce 4 teaspoons sesame oil
Cook rice in vegetable broth. Let the rice cool. Combine rice, onions, celery, almonds, flaxseed, peas, and cranberries in a bowl. In a separate bowl, mix the salad oil, peanut butter, red wine vinegar, soy sauce, and sesame oil. Pour dressing over salad and mix well. Refrigerate for 2 hours before serving. This is a crunchy, nutty, and sweet salad. Great as a side dish or as a meal. This dish keeps well in the fridge for several days.
Note: Since submitting this recipe, I have found that substituting apple cider vinegar in place of the red wine vinegar and toasting the almonds in a dry pan until golden brown adds a much nicer flavor to the salad. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user POLOGURL_21.
Note: Since submitting this recipe, I have found that substituting apple cider vinegar in place of the red wine vinegar and toasting the almonds in a dry pan until golden brown adds a much nicer flavor to the salad. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user POLOGURL_21.
Nutritional Info Amount Per Serving
- Calories: 202.8
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 185.1 mg
- Total Carbs: 120.5 g
- Dietary Fiber: 3.9 g
- Protein: 295.6 g
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