Tangy Wild Rice Salad Recipe
Summary
Ingredients
| Wild rice | 1 Cup (16 tbs), uncooked | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| Dried apricots | 1/3 Cup (16 tbs), diced | |
| Parsley | 2 Tablespoon, chopped | |
| Slivered almonds | 2 Tablespoon | |
| 2 tablespoons chopped purple onion | ||
| 3 tablespoons sherry wine vinegar | ||
| Balsamic vinegar | 1 Tablespoon | |
| Vegetable oil | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
Cook wild rice according to package directions, omitting salt and fat; drain.
Place in a large bowl; add celery, apricots, parsley, almonds, and onion, stirring well.
Combine vinegars, oil, and salt in a small bowl, stirring well with a wire whisk.
Pour over rice mixture, and toss well.
Cover and chill at least 2 hours.
Place in a large bowl; add celery, apricots, parsley, almonds, and onion, stirring well.
Combine vinegars, oil, and salt in a small bowl, stirring well with a wire whisk.
Pour over rice mixture, and toss well.
Cover and chill at least 2 hours.
Chef
