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Wild Rice and Cranberry Salad

Perfect for buffets and picnics. I've tweaked the recipe quite a bit: I don't use the green onions or pimientos because I don't like them, the peanuts are too salty, so I use something else (some unsalted nut - sunflower seeds and pine nuts work well), and I often use more broccoli.

Yield: 8 Ready in 3 hours

Cuisine: AmericanMain Ingredient: Rice

(4, 1) 100% would make again (reviews)

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Ingredients

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Verified by stevemur

Original recipe makes 8

1 6-oz packagelong-grain and wild rice mix

1 cupsweetened dried cranberries

1 cupfresh broccoli flowerets; chopped

4 green onions; chopped

3 ribscelery; thinly sliced

1 2-oz jardiced pimiento; drained

1/2 cupsweet-and-sour dressing

1 cupdry-roasted peanuts

Wild Rice and Cranberry Salad Preparation

Prepare rice according to package directions; cool.

Combine rice, cranberries, and next 4 ingredients; add dressing, and stir gently. Cover and chill at least 2 hours. Stir in peanuts just before serving.