 | | Directions | | Cook rice according to directions and omit seasonings if included within the package of the rice blend. Cook and set aside to cool.
Empty corn into a colander over the sink, pouring 2 to 3 cups of boiling water over the corn. Drain thoroughly and cool. Combine corn, rice, celery, carrots, cranberries, onion, and nuts in large serving bowl.
In a small bowl, whisk together dressing ingredients and season to taste. Pour dressing over salad and mix well. Cover and chill for a few hours before serving.
Garnish with almonds or sunflower seeds, adding more if desired. |
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: Large serving bowl
Servings: 10
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 1/2 cups wild rice blend (white & wild) 2 - 6 oz pkgs |
| - | | 2 cups corn, frozen niblets |
| - | | 3 stalks celery, finely chopped |
| - | | 1 cup carrots, shredded |
| - | | 1 cup dried cranberries |
| - | | 1/2 cup slivered almonds or sunflower seeds |
| - | | 1/2 cup red onion, finely chopped |
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| - | | Salad Dressing |
| - | | 1/2 cup raspberry vinegar |
| - | | 2 tablespoons olive oil or canola oil |
| - | | 1 1/2 tablespoons soy sauce |
| - | | 1 tablespoon orange rind, grated (rind of 1 orange) |
| - | | 1/2 teaspoon black pepper, or to taste |
| - | | salt - season to taste |
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