It's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space. —Debra Walter, Huntington Woods, Michigan
Ingredients
- 7 cups cooked wild rice, cooled
- 1 cup chopped pecans, toasted
- 1 cup thinly sliced green onions
- 1/2 cup dried cranberries
- 1/2 cup dried cherries or additional dried cranberries
- 1/2 cup golden raisins
- 1/2 cup minced fresh parsley
- 1/4 cup slivered almonds, toasted
- 1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
- dressing:
- 1/2 cup orange juice
- 1/3 cup cider vinegar
- 1/4 cup olive oil
- 1 tablespoon lime juice
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.
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