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Cranberry Rice Salad Recipe

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Creamy Cranberry Salad Recipe How to Make It
Creamy Cranberry Salad Recipe How to Make It from www.tasteofhome.com

Description

Cranberry Rice Salad is a perfect side dish for any occasion. It is a refreshing and colorful salad that combines the tartness of cranberries with the nuttiness of wild rice. This salad is easy to make and is perfect for potlucks, picnics, or any gathering. It is a crowd-pleaser and will surely impress your guests.

Prep Time

The prep time for Cranberry Rice Salad is approximately 20 minutes.

Cook Time

The cook time for this salad is approximately 45 minutes.

Ingredients

  • 1 cup wild rice
  • 2 cups water
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup chopped celery
  • 1/2 cup chopped green onions
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Equipment

  • Saucepan
  • Knife
  • Measuring cups and spoons
  • Bowl
  • Whisk

Method

  1. Bring water to a boil in a saucepan.
  2. Add wild rice and reduce heat to low.
  3. Cover and let simmer for 45 minutes or until rice is tender.
  4. Remove from heat and let cool.
  5. In a bowl, mix together the cooked rice, cranberries, pecans, celery, and green onions.
  6. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  7. Pour the dressing over the rice mixture and toss to combine.
  8. Refrigerate for at least an hour to allow the flavors to meld.
  9. Before serving, give the salad a quick stir and adjust seasoning if necessary.
  10. Serve chilled and enjoy!

Notes

You can substitute regular rice for wild rice, but the nutty flavor of wild rice adds depth to the salad. You can also substitute other dried fruits or nuts, but cranberries and pecans are the perfect combination for this salad.

Nutrition Info

This salad serves 8 people and has approximately 240 calories per serving.

Recipe Tips

To make this salad more festive, you can add some orange zest or pomegranate seeds. You can also add some crumbled feta cheese for a tangy flavor. This salad can be made ahead of time and refrigerated for up to 24 hours. If you are short on time, you can use precooked wild rice or a rice cooker to speed up the cooking process.

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