When I first signed up for Pinterest, this recipe from Fat Girl Trapped In A Skinny Body was one of the first things I repined to my "To Eat" board. I didn't know when I was going to make this salad, but I knew it was something I had to try. When we decided to host Easter dinner again this year, I immediately remembered this salad and added it to my menu. It is a great dish to make for a crowd because it is very easily doubled (although I still ended up making entirely too much!). Another plus is that it can be made up to 3 days ahead of time, so I made it on Saturday and put it in my fridge, allowing me to have more time on Sunday to finish the other dishes I had planned to make! The sweetness of the cranberries, the crunch from the toasted nuts, and the chewy texture of the rice really come together to make a delicious salad! I could see myself making a big batch of this salad on a Sunday and keeping it in the fridge to eat all week for lunch.
For the Salad:
1 cup Wild Rice
1/2 cup Dried Cranberries
1/3 cup Toasted Pecans, chopped
1/3 cup Toasted Unsalted Cashews, chopped
1/4 cup Scallions, finely chopped
2 tablespoons Celery, finely chopped
2 tablespoons Red Onion, finely chopped
Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45 minutes. Drain well (if necessary) and cool. Transfer the rice to a large bowl. While the rice is cooling, mix in the cranberries, pecans, cashews, scallions, celery, and red onions. Pour the dressing (recipe below) over the rice mixture and toss to coat. Serves 4-6 as a side dish.
For the Dressing:
2 tablespoons Red WIne Vinegar
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dijon Mustard
1 teaspoon Sugar
1/3 cup Olive Oil
1/2 teaspoon Ground Black Pepper
Add all ingredients to a ball jar with a cover and shake to combine.