Rate: 5

How to make
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 mix1 (8 ounce) can sliced water chestnuts, drained1/2 cup chopped celery (1 stalk)1/2 cup sliced green onions (4 medium)1/2 cup seedless red grapes, halved3 tablespoons olive oil3 tablespoons lemon juice1/4 teaspoon pepper1 (11 ounce) can mandarin orange sections, drained2/3 cup toasted chopped pecansPrepare 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

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Cold wild rice salad

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