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Flavorful Cranberry Rice Salad

I came up with the recipe because I wanted something different to take to picnics beside potato or macaroni salad. It goes great with grilled chicken or fish.—Jennifer Addotta, New Freedom, Pennsylvania
  • Total Time
    Prep: 1 hour + chilling
  • Makes
    6 servings


  • 1/2 cup uncooked long grain rice
  • 1/2 cup uncooked brown rice
  • 1 celery rib, thinly sliced
  • 1 small red onion, finely chopped
  • 1/4 cup dried cranberries
  • 3 tablespoons fat-free mayonnaise
  • 4-1/2 teaspoons minced fresh parsley
  • 4-1/2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup slivered almonds
  • 1/2 teaspoon paprika


  • Cook long grain rice and brown rice according to package directions. Transfer to a large bowl; cool. Add the celery, onion and cranberries.
  • In a small bowl, combine the mayonnaise, parsley, oil, lemon juice, garlic, salt and pepper. Stir into rice mixture. Cover and refrigerate until chilled.
  • Just before serving, stir in almonds and sprinkle with paprika.
Nutrition Facts
2/3 cup: 191 calories, 6g fat (1g saturated fat), 1mg cholesterol, 267mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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