Minted Wild Rice Salad

This wild rice, fresh vegetable, nut, and dried fruit salad recipe is made ahead and chilled to marry the flavors. Tote it packed with ice to share at a cookout.



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Servings: 12
Prep Time: 20 mins
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Ingredients
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    1   cup 
    uncooked wild rice, rinsed and drained
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    1 1/2  cups 
    chopped tomatoes
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    1   cup 
    chopped yellow, green, or red sweet pepper
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    1   cup 
    chopped green onions
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    2/3  cup 
    golden raisins or dried cherries
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    2/3  cup 
    chopped pecans, toasted
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    1/2  cup 
    snipped fresh mint
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    1/3  cup 
    olive oil
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    1/3  cup 
    lemon juice
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    black pepper

Directions
1.
Cook wild rice according to package directions; drain and cool.
2.
In a large bowl combine cooled rice, tomatoes, sweet pepper, green onions, raisins, pecans, and mint; set aside.
3.
In a small bowl combine olive oil, lemon juice, salt, and pepper; mix well. Pour over wild rice mixture, tossing to coat. Cover and chill for 2 to 8 hours. Makes 12 servings.
Tip
  • To Tote: Transport in an insulated cooler with ice packs.
Nutrition information
Per Serving: cal. (kcal) 184, Fat, total (g) 11, chol. (mg) 0, sat. fat (g) 1, carb. (g) 21, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 8, pro. (g) 3, vit. A (RE) 0, vit. A (IU) 388.72, vit. C (mg) 20.67, Thiamin (mg) 0.09, Riboflavin (mg) 0.07, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 60.48, Cobalamin (Vit. B12) (g) 0, sodium (mg) 105, Potassium (mg) 263, calcium (mg) 30.29, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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