Wild Rice & Cranberry Salad

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.