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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Wild Rice and Cranberry Salad Recipe

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This recipe for Wild Rice and Cranberry Salad is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (6-oz) package of long-grain and wild rice mix (like Uncle Ben's)
1 cup sweetened dried cranberries
1 cup fresh broccoli florets, chopped
4 green onions, chopped
3 celery ribs, thinly sliced
1 (2-ounce) jar diced pimiento, drained (I leave these out)
1/2 cup sweet-and-sour dressing (Old Dutch Sweet and Sour is good and fat free)
1 cup dry-roasted peanuts
Directions:
Directions:
Prepare rice according to package directions; cool.
Combine rice, cranberries, broccoli, onions, celery and
pimiento; add dressing and stir gently.
Cover and chill at least 2 hours (overnight works well).
Stir in peanuts just before serving.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Makes 6-8 servings as a side dish for dinner. For a buffet or picnic, double the recipe and serve 25 people.

 

 

 

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