Wild Rice & Cranberry Salad

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Wild Rice & Cranberry Salad calories by ingredient
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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

Directions

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.

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