Cold Rice Salad for Fall
Salad Ingredients
  • 1 cup wild rice
  • ½ cup dried cranberries
  • ⅓ cup chopped toasted pecans
  • ⅓ cup chopped toasted unsalted cashews
  • ¼ cup finely chopped green onions
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion
Dressing Ingredients
  • 2 tablespoons raspberry vinegar or red wine vinegar
  • 1 tablespoon orange juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • ⅓ cup olive oil
  • ½ tsp ground pepper
  1. Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover and simmer until the rice is tender, about 45 minutes. Drain well and cool.
  2. While the rice is cooling, mix the dried cranberries, pecans, cashews, green onion, celery and red onion.
  3. Combine the vinegar, orange, garlic, mustard and sugar in a blender. While the blender is running, gradually pour in the olive oil. Pour the dressing over the rice mixture and toss.
  4. Season with salt and pepper to taste.
Recipe by TGIF - This Grandma is Fun at