Cold Wild Rice Salad

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Cold Wild Rice Salad

Grapes and mandarin oranges give this make-ahead medley a hint of sweetness.

 

Prep: 35 min.

Chilling: 4 to 24 hr.

 

1 6-oz. pkg. long grain and wild rice mix

1 8-oz. can sliced water chestnuts, drained

1/2 cup chopped celery (1 stalk)

1/2 cup sliced green onions (4 medium)

1/2 cup seedless red grapes, halved

3 Tbsp. olive oil

3 Tbsp. lemon juice

1/4 tsp. pepper

1 11-oz. can mandarin orange sections, drained

2/3 cup toasted chopped pecans

 

Prepare rice mix according to package directions, except do not add oil or

butter. Cool.

 

In a large bowl, stir together rice mixture, water chestnuts, celery, green

onions, and grapes. In a screw-top jar, combine olive oil, lemon juice, and

pepper. Cover; shake well. Pour lemon juice mixture over rice mixture; toss

to coat.

 

Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.

To serve, gently stir in mandarin oranges and pecans. Makes 8 to 10

side-dish servings.

 

Per serving: 219 cal., 12 g total fat (1 g sat. fat), 0 mg chol., 302 mg

sodium, 28 g carbo., 3 g fiber, and 3 g pro. Dietary exchanges: 1-1/2

starch, 1/2 fruit, 2 fat.

 

Source: Cooking on the Wild Side

 

 

 

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