Wild Rice Salad Recipe
Ingredients
4 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1/2 cup frozen peas, thawed
1/2 cup dried cranberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup cranberry juice
1/3 cup vinegar
2 teaspoons olive or vegetable oil
3/4 teaspoon dried basil
3/4 teaspoon sugar
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup chopped pecans, optional
Directions
In a large bowl, combine the first eight ingredients.
In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well.
Pour over rice mixture and toss to coat.
Refrigerate overnight.
Just before serving, stir in pecans if desired.
In a small bowl, combine cranberry juice, vinegar, oil, basil, sugar, salt if desired and pepper; mix well.
Pour over rice mixture and toss to coat.
Refrigerate overnight.
Just before serving, stir in pecans if desired.
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