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Tangy Wild Rice Salad

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Ingredients
  Wild rice 1 Cup (16 tbs) (Uncooked)
  Chopped celery 3⁄4 Cup (12 tbs)
  Diced dried apricots 1⁄3 Cup (5.33 tbs)
  Chopped fresh parsley 2 Tablespoon
  Slivered almonds 2 Tablespoon
  Chopped purple onion 2 Tablespoon
  Sherry wine vinegar 3 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Vegetable oil 1 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Cook wild rice according to package directions, omitting salt and fat; drain.
Place in a large bowl; add celery, apricots, parsley, almonds, and onion, stirring well.
Combine vinegars, oil, and salt in a small bowl, stirring well with a wire whisk.
Pour over rice mixture, and toss well.
Cover and chill at least 2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rice
Interest: 
Healthy

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4.053335
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 993 Calories from Fat 189

% Daily Value*

Total Fat 22 g34.3%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 603.4 mg25.1%

Total Carbohydrates 177 g58.9%

Dietary Fiber 20.2 g81%

Sugars 34 g

Protein 35 g69.3%

Vitamin A 90.5% Vitamin C 75.6%

Calcium 22.7% Iron 43.3%

*Based on a 2000 Calorie diet

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Tangy Wild Rice Salad Recipe