Cranberry and
Wild Rice Salad


Fresh cranberries are now appearing in produce aisles, so don’t wait until Thanksgiving to make the most of these precious pearls. Not only is this a perfect side dish for any kind of chicken, it pairs beautifully with baked ham and grilled salmon. Best yet, it’s a busy family’s dream: You can make the dressing ahead and store it in the frig for a few days until you’re ready to use it. You may want to make extra; it’s a nice dressing for green salads too!


NUTRITIONAL INFORMATION:
Calories: 134
Fat: 3.8g
Saturated fat, 0.5g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.5g
Protein: 3.4g
Carbohydrate: 22.9g
Fiber: 1.5g
Cholesterol: 0mg
Iron: 1mg
Sodium: 320mg
Calcium: 17mg



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Ingredients

Dressing:
• ¾ cup chopped fresh cranberries
• ¼ cup cranberry juice cocktail
• 1 tablespoon sugar
• 2 garlic cloves, minced
• 3 tablespoons cider vinegar
• 1½ tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Salad:
• 2 cups cooked wild rice (about ½ cup uncooked)
• 1 cup cooked orzo (about ½ cup uncooked rice-shaped
   pasta)
• ½ cup finely chopped yellow bell pepper
• ½ cup finely chopped red bell pepper
• ½ cup thinly sliced green onions
• 2 tablespoons chopped fresh parsley



PREPARATION
Prep Time: 15 minutes



For the dressing: Combine first 4 ingredients in a small saucepan. Bring to a boil; cook 2 minutes. Remove from heat. Stir in vinegar, oil, salt, and black pepper. Chill.
For the salad: Combine wild rice and remaining ingredients in a large bowl. Drizzle rice mixture with dressing, tossing to coat.

Yield: 20 servings of 1 brownie each







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