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.

Minted Wild Rice Salad
20 mins
by 4  people
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  • 1 cup uncooked wild rice, rinsed and drained
  • 1 1/2 cups chopped tomatoes
  • 1 cup chopped yellow, green, or red sweet pepper
  • 1 cup chopped green onions
  • 2/3 cup golden raisins or dried cherries
  • 2/3 cup chopped pecans, toasted
  • 1/2 cup snipped fresh mint
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
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Cook wild rice according to package directions; drain and cool.
In a large bowl combine cooled rice, tomatoes, sweet pepper, green onions, raisins, pecans, and mint; set aside.
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.


  • 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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