Cherry Rice Salad
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 (6 1/4 ounce) package long grain and wild rice blend
- 1⁄2 cup dried cherries
- 2 green onions, chopped
- 1 granny smith apple, peeled and diced
- 1 carrot, peeled and grated
- 1 stalk celery, chopped
- 1⁄3 cup white balsamic vinegar
- 1⁄4 cup olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup chopped pecans, toasted (or walnuts)
directions
- Cook the rice according to the package directions.
- Set aside to cool at least 20 minutes.
- Meanwhile, stir together the cherries, onion, apples, carrots, and celery in a large mixing bowl.
- Place the vinegar, oil, salt, and pepper in a jar with a tight-fitting lid; shake to emulsify.
- Add the cooled rice to the cherry mixture.
- Blend well.
- Add the vinegar mixture and mix well.
- Cover and refrigerate at least 8 hours.
- Stir in the pecans just before serving.
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