Wild Rice Salad
Double this salad and add leftover cooked chicken or pork for a great lunchbox treat.
- 2 servings, about 1/2 cup each
- 5 minutes
- 40 minutes
Ingredients
- 1 cup cooked wild rice
- 2 tablespoons chopped dried fruit, such as apricots, raisins, dates or prunes
- 1 tablespoon chopped toasted nuts, such as walnuts, pecans, almonds or pistachios
- 1 tablespoon orange juice
-
1 teaspoon extra-virgin olive oil
Instructions
Combine rice, fruit, nuts, orange juice and oil in a medium bowl.
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.
From www.eatingwell.com with permission. © 2009 EatingWell Inc.
