Cranberry Wild Rice Salad Recipe
Ingredients
| Cranberries | 6 Ounce | |
| 1/4 cup low-calorie cranberry juice cocktail | ||
| Granulated Sugar | 2 Tablespoon | |
| 6 ounces wild rice, prepared according to package directions | ||
| Julienned carrot | 1/2 Cup (16 tbs) | |
| Green onions | 1/4 Cup (16 tbs), minced | |
| Shelled walnuts | 1 Ounce, chopped | |
| Apple cider vinegar | 2 Tablespoon | |
| Peanut oil | 2 Teaspoon | |
| Pepper | 1 Dash | |
Directions
1. In medium saucepan, combine cranberries, juice, and sugar; cook over medium heat, stirring occasionally, until cranberries pop, about 5 minutes. Cool slightly.
2. Transfer cranberries and accumulated juices to large mixing bowl; add remaining ingredients and toss to combine.
2. Transfer cranberries and accumulated juices to large mixing bowl; add remaining ingredients and toss to combine.
Chef
