Wild Rice Pecan Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cups wild rice6 cups tap water1 tsp. salt3/4 cup raw pecan halves2/3 cup dried cranberries1.5 cups fresh broccoli, chopped3 cups Romaine lettuce, torn in bit size pieces2 tbsp. green onions, chopped (approx. 2 green onions)8 tbsp Kraft Raspberry Olive Dressing (1/2 c cup)
Wash wild rice under running water. Place in large sauce pan. Add water and salt. Bring to boil. Reduce heat, boiling gently for 50 minutes. Remove from heat. Let sit for 10 minutes. Cool rice by rinsing with cold water. Note: You may cook the wild rice ahead the day before, storing in the fridge until you need it.
Heat oven to 350 degrees. Place parchment paper on cookie sheet then add raw pecan halves. Bake for 4 - 5 min. Monitor closely. Remove pecans and let cool. When pecans are cooled, break into smaller pieces.
Add chopped green onions, romaine, broccoli, pecans, dried cranberries. and raspberry salad dressing. Toss. Serve.
May be refrigerated and used the next day.
Makes 12 - 1 cup servings.
Heat oven to 350 degrees. Place parchment paper on cookie sheet then add raw pecan halves. Bake for 4 - 5 min. Monitor closely. Remove pecans and let cool. When pecans are cooled, break into smaller pieces.
Add chopped green onions, romaine, broccoli, pecans, dried cranberries. and raspberry salad dressing. Toss. Serve.
May be refrigerated and used the next day.
Makes 12 - 1 cup servings.
Nutritional Info Amount Per Serving
- Calories: 113.6
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 301.1 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.0 g
- Protein: 2.0 g
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