COLD WILD RICE SALAD
Grapes and mandarin oranges give this make-ahead medley
a hint of sweetness. It’s the perfect partner for beef, pork,
chicken, or fish.
Prep: 35 min.
Chilling: 4 to 24 hr.
Ingredients:
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 T. olive oil
3 T. 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
B-man 