Cold Wild Rice Salad

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.

1 (6 ounce) package long grain and wild rice mix
1 (8 ounce) 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 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon pepper
1 (11 ounce) 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.