By justcallmetoni on January 08, 2006
Photo by justcallmetoni
Photo by justcallmetoni
"Wanted to prepare a wild rice salad for New Years and could not decide which of the many already posted to choose. After a little tinkering in the kitchen, I came up with my own which combined the favorite elements from all the others. The wonderful colors from the spinach and cranberries give this a festive feel. Part of what gives this salad a nice dimension is the orange juice used in cooking the wild rice. There are lots of pieces to assembling the dish but the work can be done in stages. Moreover, it can be prepared a day in advance, tossing in the dressing just before service. For a vegan option, you might try replacing the honey with barley malt or rice syrup."
Serving Size: 1 (146 g)
Servings Per Recipe: 6
"Very nice salad! I don't use much wild rice but found this very satisfying! I did increase the amount of cranberries & also used Dijon honey mustard! Thanks much for this keeper! [Tagged, made & reviewed in Please Review My Recipe cooking game]"
"Wonderful recipe! The dressing is incredible--I'm thinking about trying it on regular salads. I think I'll try it without the spinach next time. I might also try making it sweeter by throwing in some golden raisins, or substituting toasted hazelnuts for the pecans. This recipe will be a great base from which to experiment. Thanks for the great recipe!"
"I really liked this but I think it could use a little more dressing. There seemed to be a lot of salad to dressing ratio. The dressing is delicious, so next time I double it and use any excess on a green salad if necessary, although I could eat the dressing by the spoonful!"
"The dressing alone from this is fantastic! I did adjust the amounts for the dressing slightly, and used toasted walnuts in place of pecans. what a great salad Toni, thanks for sharing!...Kitten:)"
"Lovely salad and dressing: a great blend of flavours and very healthy. I made this last night and we ate it this evening. I left the stalks on the baby spinach leaves as I usually eat them, though if I were making this for guests then I’d remove them! Just loved the orange juice in both the cooking of the rice and in the dressing. I made this exactly to the recipe except for omitting the cayenne pepper (personal taste preference) and adding 2 cloves of minced garlic and half a minced onion to the dressing as I’ve never used the obviously time-saving garlic powder and onion powder. Next time I make this, I intend adding some roasted red pepper. Thanks for sharing."