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Wild Rice and Cashew Salad

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Try this Wild Rice and Cashew Salad recipe, or contribute your own. "Low-fat" and "Eat-lf mail" are two of the tags cooks chose for Wild Rice and Cashew Salad.

Yield: 6 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Rice

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Servings          
Original recipe makes 6 Servings
1 Onion; chopped
1 tsFennel Seed
1 Tart Apples; Chopped
1 cWild Rice, Cooked; Quick
1/2 tsCardamom
1 Red Bell Pepper; Sweet,
1/3 cCashews; Toasted
1 cWild Rice, Cooked
1/3 cRaisins
1 tbHoney
1/2 cApple juice
1/4 tsAllspice

Wild Rice and Cashew Salad Preparation

*NOTE The original recipe called for 2 T canola oil. I didnt put any in. Coat large nonstick skillet with nonstick cooking spray. Saute onions and peppers for 5 minutes. Add apples and saute until apples are ligthly brown, 2 - 3 mintues. Stir in fennel and rices. Heat mixture briefly. Transfer to a salad bowl; top with cashews. Mix together apple juice, honey, oil, allspice, cardamom and raisins. Spoon over salad. Very good. Entered into MasterCook and tested for you by Reggie Dwork Posted to Digest eat-lf.v096.n148 Date: Tue, 10 Sep 1996 18:53:21 PST From: loraelln@juno.com (Laura E Shears) NOTES : Cal 161.6 Fat 3.9g Carbs 30.2g Fiber 2.7g Pro 4.1g Sodium 97mg CFF 20.2%

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Calories Per Serving: 114
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Tags

  1. Eat-lf mail
  2. Low-fat
  3. Apple
  4. Bell pepper
  5. Onion
  6. Raisin
  7. Rice
  8. Lunch

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