Wild Rice Pepper Salad
"Over the years, I’ve made this chilled salad countless times," says Darlene Gibbon of Milnor, North Dakota. "Using leftover rice really cuts down kitchen work and helps clean out the refrigerator, too."
Ingredients
- 2/3 cup uncooked wild rice
- 3 cups water
- 1 cup chopped green pepper
- 1 cup chopped sweet red pepper
- 1 cup chopped sweet yellow pepper
- 1/2 cup sunflower kernels
- 1/3 cup chopped onion
- 1/3 cup raisins
- 1/2 cup fat-free Italian salad dressing
Reviews
This has become my go-to salad. It's easy, tastes terrific, and stays well. I substituted dried cranberries for the raisins and like that even better.
Very good and colorful recipe. I thought there was going to be too many peppers - not so. I was also leary of the raisins and you hardly notice they are in there. Next time I will experiment with the dressing. The Italian was a little harsh.
No comment left