Wild Rice Salad with Cranberries and Mint
Wild Rice Salad with Cranberries and Mint takes about 45 minutes from beginning to end. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $2.15 per serving. One serving contains 334 calories, 5g of protein, and 24g of fat. It works well as a salad. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up cooked wild rice, dijon mustard, orange zest, and a few other things to make it today. This recipe is liked by 566 foodies and cooks. It is brought to you by Vegetarian Times. With a spoonacular score of 92%, this dish is outstanding. Users who liked this recipe also liked Wild Rice Salad with Cranberries and Nuts, Wild Rice Salad with Cranberries and Pecans, and wild rice salad with cranberries apricots and avocado.
Servings: 8
Ingredients:
2 10.5-oz. pkgs. fully cooked wild rice
1 Tbs. plus 1 tsp. Dijon mustard
½ cup dried cranberries (2 oz.)
½ cup fresh mint, finely chopped
2 green onions, white and green parts thinly sliced (¼ cup)
2 Tbs. pure maple syrup
½ cup olive oil
¼ cup orange juice
2 Tbs. grated orange zest
½ cup pine nuts (4 oz.)
Equipment:
whisk
bowl
Cooking instruction summary:
Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper.
Step by step:
1. Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl.
2. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
