Wild Rice And Cranberry Salad

Categories: Eat-lf mail, Low fat, Rice, Salads/sala
Yield: 12 servings

-----------------------------------SALAD-----------------------------------
1 qt Water
1 lb Wild Rice; Rinsed
2 Bay Leaves
2 Whole Oranges
2 c Cranberries
2 c Seedless Grapes; Halved

----------------------------MUSTARD VINAIGRETTE----------------------------
3/4 c Vinegar
3 ts Shallots; Minced
1 ts Dijon Mustard
1/8 ts Ground Pepper

In a 3 qt saucepan over high heat, bring the water to a boil.

Add the rice and bay leaves.

Cover; reduce heat to med and cook for 40 - 50 min, o until the rice is
tender and the water is absorbed.

Discard bay leaves.

Fluff rice with a fork and chill. (May be prepared 1 day ahead.)

While the rice is cooking, remove the rind from the oranges with a potato
peeler and cut into fine slivers; set aside.

Reserve flesh for later use.

Blanch the cranberries in a pot of boiling water for 3 min; drain and set
aside.

Just before serving, in a large bowl, add the rind, cranberries and grapes
to the rice.

In a small bowl, whisk together the vinaigrette ingredients. (May be
prepared ahead. Store in tightly covered jar in refrigerator.)

Shake before pouring over the rice mixture and mixing well.

Prep Time: 1 hr Chilling Time: Several hours, at least

Servings: 12

Entered into MasterCook and tested for you by Reggie & Jeff Dwork

NOTES : Cal 171.4 Total Fat 0.6g Sat Fat 0.1g Carb 39.1g Fib 4.1g Pro 6.2g
Sod 14mg CFF 2.9%

Recipe by: The Mormon Diet Cookbook

Posted to EAT-LF Digest by Reggie Dwork on Nov 11,
1998,
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