Wild Rice and Cranberry Salad

Ready in 3 hours

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.

Top-ranked recipe named "Wild Rice and Cranberry Salad"

4 avg, 1 review(s) 100% would make again

Ingredients

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1 6-oz package long-grain and wild rice mix
1 cup sweetened dried cranberries
1 cup fresh broccoli flowerets; chopped
4 green onions; chopped
3 ribs celery; thinly sliced
1 2-oz jar diced pimiento; drained
1/2 cup sweet-and-sour dressing
1 cup dry-roasted peanuts

Original recipe makes 8

 

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 305 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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