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Cherry Wild Rice Salad

Total Time

Prep/Total Time: 25 min.


6-8 servings

Updated: Oct. 20, 2022
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


  • 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
  • 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


  1. 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.
  2. Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews.

Nutrition Facts

1 cup: 355 calories, 17g fat (3g saturated fat), 0 cholesterol, 188mg sodium, 48g carbohydrate (23g sugars, 4g fiber), 7g protein.

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