Best Cherry Wild Rice Salad Recipes

CHERRY WILD RICE SALAD

Cherry Wild Rice Salad image

While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. -Yvonne Gorges, New London, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 15

Ingredients

2 cups fresh snow peas, halved
2 cups cooked wild rice
1 cup cooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
1 cup dried cherries
1/2 cup thinly sliced celery
1/4 cup chopped green onions
DRESSING:
6 tablespoons sugar
6 tablespoons canola oil
3 tablespoons cider vinegar
4-1/2 teaspoons soy sauce
1 to 2 garlic cloves, peeled
3/4 teaspoon minced fresh gingerroot
3/4 cup cashew halves, toasted

Steps:

In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended. , Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews.

Nutrition Facts : Calories 355 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 4g fiber), Protein 7g protein.

CHERRY WILD RICE AND QUINOA SALAD

Cherry Wild Rice and Quinoa Salad image

Number Of Ingredients 1

Ingredients

1 dash blah

Steps:

TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 4 hours. Tips: Although quinoa-a grain that was a staple in the ancient Incas' diet-was once only found in natural-foods stores, it's now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Most quinoa is sold already rinsed; check the label. To pit fresh cherries, use a tool made for the job-a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler. Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. NUTRITION Per serving: 282 calories;