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Wild Rice and Corn Salad Recipe

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Try this appetizing salad for your next picnic--a crunchy medley featuring the nutty flavor of wild rice.
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Servings:
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Ingredients
  • 1 1/2 cups wild rice blend (white & wild) 2 - 6 oz pkgs
  • 2 cups corn, frozen niblets
  • 3 stalks celery, finely chopped
  • 1 cup carrots, shredded
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds or sunflower seeds
  • 1/2 cup red onion, finely chopped
  • Salad Dressing
  • 1/2 cup raspberry vinegar
  • 2 tablespoons olive oil or canola oil
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon orange rind, grated (rind of 1 orange)
  • 1/2 teaspoon black pepper, or to taste
  • salt - season to taste
Container:Large serving bowl
Directions
PREP
15 mins
COOK
30 mins
READY IN
45 mins
  • Cook rice according to directions and omit seasonings if included within the package of the rice blend. Cook and set aside to cool.
  • Empty corn into a colander over the sink, pouring 2 to 3 cups of boiling water over the corn. Drain thoroughly and cool. Combine corn, rice, celery, carrots, cranberries, onion, and nuts in large serving bowl.
  • In a small bowl, whisk together dressing ingredients and season to taste. Pour dressing over salad and mix well. Cover and chill for a few hours before serving.
  • Garnish with almonds or sunflower seeds, adding more if desired.
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