Wild Rice Salad

Wild Rice Salad

Another great summer salad I found as I was exercising and watching The Food Network. You can feel good about eating this even if you didn’t exercise today, because it’s packed with fresh fruits, nuts, healthy olive oil and cranberries!

From the Barefoot Contessa, this salad is FULL of flavor, is light, healthy and just plain wow. Enjoy!


1 box – wild rice blend (throw the seasoning packet away)

Kosher Salt

2 Tablespoons – olive oil

2 Tablespoons – freshly squeezed orange juice, or from the bottle

2 Tablespoons – red wine vinegar

1/2 Cup- green seedless grapes, washed and cut in half

2- navel oranges (or mandarin oranges from the can, much easier, next time I’ll do that.)

1/2 Cup – toasted pecans. (Toast in oven for 5-6 minutes on 350 degrees or on the stove in a sauce pan over medium heat until fragrant and warm, stirring constantly to prevent burning.)

1/4 Cup – dried cranberries

2 Tablespoons – scallions, both white and green parts, sliced thin

1/2 teaspoon – fresh ground pepper


Cook the rice according to package directions.

When the rice is done and still warm, place in a mixing bowl.

Peel your oranges, removing the white pith and cutting into wedges or add the mandarin oranges once drained

Add the olive oil, orange juice, red wine vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of kosher salt, pepper to taste and mix well.

Allow to sit for 30 minutes so the flavors blend.

Serve with the Orange Honey BBQ Chicken here on my blog or just take to a picnic.

Honey BBQ Chicken and Wild Rice Salad


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