Cranberry-Wild Rice Salad | Dr. Gabe Mirkin on Fitness, Health and Nutrition
Cranberry and wild rice salad with sweet onion, water chestnuts, and pineapple—perfect for holiday buffets and easy to double.
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Ingredients
- 1 cup dried cranberries
- 4 cups cooked wild rice, chilled
- 1/4 cup finely chopped sweet onion
- 1 6-ounce can water chestnuts, drained and chopped
- 1 cup crushed pineapple, drained
- 1/2 cup chopped flat (Italian) parsley
- 1/2 cup rice vinegar or other mild vinegar, to taste
- 1/2 cup slivered almonds or other nuts of your choice
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