Wild Rice Salad

  • Yield 6 servings

A whole grain salad, marinated in soy sauce, rice vinegar and olive oil


"I store this salad in a large plastic bag and turn it occasionally to marinate it evenly. It's even better the second day!"


6 ounces wild rice
1/4 cup rice vinegar
1/4 cup olive oil
1/4 cup soy sauce
2 cloves fresh garlic, minced
3 tablespoons fresh ginger root, minced
1/4 pound snow peas
3 cups bean sprouts
1 (6-ounce) can sliced water chestnuts, drained
1 (7-ounce) can sliced mushrooms, drained
1/4 cup chopped toasted cashews


  1. Cook wild rice according to package instructions, drain and rinse.
  2. In a medium bowl, whisk together vinegar, oil, soy sauce, garlic, and ginger root. Add water chestnuts and mushrooms.
  3. Toss in rice, snow peas, and bean sprouts.
  4. Refrigerate and top with cashews at serving time.

Tips From Our Test Kitchen: Toss in some cherry tomatoes with the snow peas for a red and green holiday accent. This delightful salad is ideal with roast turkey, ham, or roast beef.

Recipe by Joan Lloyd, Lady Lake, Fla.



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