Wild Rice Salad

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From the EatingWell Kitchen

Double this salad and add leftover cooked chicken or pork for a great lunchbox treat.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 cup cooked wild rice
  • 2 tablespoons chopped dried fruit, such as apricots, raisins, dates or prunes
  • 1 tablespoon chopped toasted nuts, such as walnuts, pecans, almonds or pistachios
  • 1 tablespoon orange juice
  • 1 teaspoon extra-virgin olive oil

Preparation

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  1. Combine rice, fruit, nuts, orange juice and oil in a medium bowl.

Nutrition information

  • Per serving: 150 calories; 5 g fat(1 g sat); 2 g fiber; 24 g carbohydrates; 4 g protein; 25 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 313 IU vitamin A; 4 mg vitamin C; 10 mg calcium; 1 mg iron; 3 mg sodium; 207 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 fat

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