Wild Salad With Cranberry Vinaigrette Recipe

This wild rice salad with cranberry vinaigrette is a filling and flavorful salad that can be prepared with brown rice or wild rice. Tossed along wit chicken, red peppers and corn niblets, the wild rice salad is dressed with a cranberry vinaigrette of cranberry juice, red wine vinegar, with mustard, honey and garlic for a fusion of flavors.

Summary

Health IndexAverageServings8
CuisineCourse

Ingredients

 Brown rice/Wild rice, 250 milliliter1 Cup (16 tbs) (Wehani Brand)
 Turkey chicken/500 milliliter2 Cup (32 tbs), smoked
 Frozen corn1 Cup (16 tbs)
 Roasted red pepper To Taste, diced
 Dried cranberries/50 milliliter1⁄4 Cup (4 tbs)
 Chopped fresh tarragon/0.50 teaspoon / 2 milliliter dried tarragon2 Tablespoon (25 Milliliter)
 Shallots/2 green onions, 1 finely chopped1 Small
 Garlic1 Clove (5 gm), minced
 Cranberry juice concentrate2 Tablespoon (25 Milliliter)
 Red wine vinegar1 Tablespoon (15 Milliliter)
 Maple syrup1 Tablespoon (15 Milliliter)
 Dijon mustard1 Teaspoon (5 Milliliter)
 Olive oil2 Tablespoon (25 Milliliter)
 Watercress1 Bunch (100 gm)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 272 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.6%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 43.2 mg

Sodium 101.3 mg4.2%

Total Carbohydrates 30 g10.2%

Dietary Fiber 1.9 g7.5%

Sugars 5 g

Protein 16 g32.1%

Vitamin A 13.2% Vitamin C 13%

Calcium 8% Iron 14.5%

*Based on a 2000 Calorie diet

Directions

Place rice in strainer and rinse well.
Bring large pot of water to boil.
Add rice and cook, uncovered, for 25 to 35 minutes, or until tender and grains puff.
Drain well and place in large bowl.
Add chicken, corn, red pepper, cranberries and tarragon.
Toss.
Soak shallot in ice water for 15 minutes (do not bother soaking if you prefer a stronger flavour).
Drain well and pat dry.
In small bowl, whisk together shallot, garlic, cranberry juice concentrate, vinegar, maple syrup, mustard, salt and pepper.
Whisk in oil.
Toss salad gently with dressing.
Arrange watercress on platter and spoon salad on top.
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