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Holiday Rice Salad

It's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    14 servings


  • 7 cups cooked wild rice, cooled
  • 1 cup chopped pecans, toasted
  • 1 cup thinly sliced green onions
  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries or additional dried cranberries
  • 1/2 cup golden raisins
  • 1/2 cup minced fresh parsley
  • 1/4 cup slivered almonds, toasted
  • 1 tablespoon chopped fresh mint or 1 teaspoon dried mint flakes
  • 1/2 cup orange juice
  • 1/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper


  • Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 245 calories, 11g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 35g carbohydrate (14g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.

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Average Rating:
  • suefalk
    Dec 10, 2019

    A chewy, but delicous salad. Next time I might omit the raisins to reduce the sweetness. The vinaigrette is fantastic and would make a great marinade.