Photo: Anna Pelzer
Cranberry Walnut Wild Rice Salad
14 ingredients
10 min + 45 min
6
openrecipes
Serve this gorgeous salad as a side dish or lunch!
Estimated Nutrition (whole recipe, rough)
404
Calories
10g
Protein
17g
Fat
58g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups Water
- 1-½ cup Wild Rice Blend (such As Lundberg)
- 2 whole Large Carrots, Shredded
- 1 cup Fresh Parsley, Chopped
- 2 whole Scallions, Thinly Sliced
- 1 cup Fresh Or Frozen (thawed) Cranberries
- 1 teaspoon Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Cider Vinegar
- 1 Tablespoon Finely Chopped Fresh Ginger
- ¼ teaspoons Salt
- ¼ teaspoons Freshly Ground Black Pepper
- ½ cups Coarsely Chopped Walnuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes