Side Items

Wild Rice and Cranberry Salad is for Salad.

Wild Rice and Cranberry Salad takes several minutes to prepare.

Wild Rice and Cranberry Salad takes several minutes to cook.

Wild Rice and Cranberry Salad makes 12 servings.

The ingredients for Wild Rice and Cranberry Salad are:

1 14-oz. can vegetable broth
1 cup mixed variety wild rice
1 cup brown rice
8 green onions, chopped
4 celery stalks, chopped
1/2 cup slivered almonds, toasted
1/4 cup flaxseed or unsalted sunflower seeds
1 cup dried cranberries, chopped
2 cups frozen peas
1/2 cup light salad oil
4 tablespoons peanut butter
4 tablespoons red wine vinegar
2 tablespoons soy sauce
4 teaspoons sesame oil

Here is how you make Wild Rice and Cranberry Salad:

Cook rice in vegetable broth. Let the rice cool. Combine rice, onions, celery, almonds, flaxseed, peas, and cranberries in a bowl. In a separate bowl, mix the salad oil, peanut butter, red wine vinegar, soy sauce, and sesame oil. Pour dressing over salad and mix well. Refrigerate for 2 hours before serving. This is a crunchy, nutty, and sweet salad. Great as a side dish or as a meal. This dish keeps well in the fridge for several days.Note: Since submitting this recipe, I have found that substituting apple cider vinegar in place of the red wine vinegar and toasting the almonds in a dry pan until golden brown adds a much nicer flavor to the salad. Enjoy!Number of Servings: 12Recipe submitted by SparkPeople user POLOGURL_21.

The nutritional information for Wild Rice and Cranberry Salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 202.8

• Total Fat: 12.1 g
• Cholesterol: 0.0 mg
• Sodium: 185.1 mg
• Total Carbs: 120.5 g
• Dietary Fiber: 3.9 g
• Protein: 295.6 g

The dietary needs meet for Wild Rice and Cranberry Salad is Vegan