Wild Rice Salad

  • Yield: 6 servings

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


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 310
  • Fat 12g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 0mg
  • Sodium 830mg
  • Potassium 530mg
  • Carbohydrate 42g
  • Fiber 5g
  • Sugars 8g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 10%