CRANBERRY EDAMAME WILD RICE SALAD

Cranberry Edamame Wild Rice Salad image

A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.

Provided by januarybride

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons rice wine vinegar
2 teaspoons olive oil
1/4 teaspoon black pepper
1/2 cup cooked wild rice
1/2 cup fresh shelled edamame (may sub frozen edamame that have been thawed)
2 tablespoons dried cranberries
1/4 cup orange juice (may sub any juice)
2 tablespoons chopped walnuts

Steps:

In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.

Nutrition Facts : Calories 479.7, Fat 27.5, SaturatedFat 3.2, Sodium 23.1, Carbohydrate 41.9, Fiber 8.7, Sugar 6.7, Protein 22.6

*** Explore more Cranberry Edamame Wild Rice Salad Recipes »

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