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Rice And Pecan Salad With Orange Thyme Dressing Recipe
|Long grain and wild rice pilaf mix||6 Ounce (1 Package, It Is Tested With Near East)|
|Grated orange rind||1 Tablespoon|
|Fresh orange juice||1⁄3 Cup (5.33 tbs)|
|Fresh thyme leaves||1 Tablespoon, minced|
|Fresh lemon juice||3 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Dried cranberries/Sweetened dried cranberries||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Chopped italian parsley||2 Tablespoon (Fresh)|
|Coarsely chopped pecans||3⁄4 Cup (12 tbs), toasted|
Serving size: Complete recipe
Calories 1786 Calories from Fat 1182
% Daily Value*
Total Fat 137 g210.7%
Saturated Fat 15.4 g76.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1763.5 mg73.5%
Total Carbohydrates 140 g46.6%
Dietary Fiber 20.6 g82.5%
Sugars 85.4 g
Protein 14 g27.7%
Vitamin A 92.1% Vitamin C 214.1%
Calcium 25.2% Iron 57.4%
*Based on a 2000 Calorie diet
Transfer to a large bowl, and fluff with a fork.
Whisk together orange rind and next 5 ingredients in a small bowl.
Slowly add oil, whisking constantly.
Set dressing aside.
Add cranberries and next 3 ingredients to rice mix; toss gently.
Add dressing, and toss to coat.
Cover and chill at least 3 hours.
Add pecans just before serving.
Garnish, if desired.