Best Raspberry Rice Salad Recipes

Wild Rice-Chicken Salad with Raspberry Vinaigrette image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 9

3 cups cold cooked wild rice
1 1/2 cups cubed cooked chicken
4 medium green onions, chopped (4 tablespoons)
1 medium green bell pepper, chopped (1 cup)
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) diced dried fruits and raisins
1/3 cup raspberry vinegar
1/4 cup honey
2 tablespoons vegetable oil

Steps:

Mix all ingredients except vinegar, honey and oil in large bowl.
Shake vinegar, honey and oil in tightly covered container. Pour over wild rice mixture; toss.
Cover and refrigerate 1 to 2 hours to blend flavors.

Nutrition Facts : Calories 330, Carbohydrate 55 g, Cholesterol 30 mg, Fiber 5 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 45 mg

Wild Rice-Chicken Salad with Raspberry Vinaigrette image

Number Of Ingredients 9

3 cups cold cooked wild rice
1 1/2 cups cubed cooked chicken
4 , medium green onions, , chopped (4 tablespoons)
1 , medium green bell pepper, , chopped (1 cup)
1 can (8 ounces) sliced water chestnut, drained
1 package (6 ounces) diced dried fruits and raisins
1/3 cup raspberry vinegar
1/4 cup honey
2 tablespoons vegetable oil

Steps:

1. Mix all ingredients except vinegar, honey and oil in large bowl.2. Shake vinegar, honey and oil in tightly covered container. Pour over wild rice mixture toss.3. Cover and refrigerate 1 to 2 hours to blend flavors.wing it!Jazz it up! For a nutty flavor, toss chopped walnuts or pecans into this salad. For extra color add dried cherries or cranberries.1 SERVING: Calories 345 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 30mg Sodium 320mg Carbohydrate 54g (Dietary Fiber 4g) Protein 14g * % DAILY VALUE: Vitamin A 8% Vitamin C 36% Calcium 4% Iron 12% * DIET EXCHANGES: 2 Starch, 1 Fruit, 2 Vegetable, 1 Lean Meat * CARBOHYDRATE CHOICES: 3 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Raspberry Rice Salad image

Provided by Joyce Stone

Number Of Ingredients 7

1 c rice, uncooked
2 c water
3 c milk
1 c sugar
1-8 oz container whipped topping
2- 10 oz pkgs frozen raspberries, thawed
2 Tbsp cornstarch

Steps:

1. Cook rice in 2 cups water for 15-20 minutes.
2. Add milk and sugar, cook 20 minutes longer or until milk is absorbed. Cool.
3. Fold cool whip into cooked rice. Refrigerate.
4. Drain raspberries, reserving juice. Add cornstarch to juice. Cook till thick.add raspberries and cool. When raspberries are cool, spoon over top of rice. Refrigerate!

Raspberry Rice Salad Recipe image

Provided by pksites

Number Of Ingredients 7

1 cup rice, uncooked
2 cups water
3 cups milk
1 cup sugar
1 8 oz container frozen whipped topping
2 pkgs frozen raspberries (thawed)
2 tblsp cornstarch

Steps:

Cook rice in 2 cups water for 15 to 20 minutes. Add milk and sugar; cook for 20 minutes more. Cool. When cool, fold in whipped topping and set aside. Meanwhile, drain the raspberries, reserving juice. Add cornstarch to juice; cook until thick. Add raspberries and cool. Before serving, put a layer of the rice mixture in the botton of a bowl, then add a layer of raspberries. Continue layering until the bowl is full. Garnish with raspberries.