Monday, March 2, 2009


Wild Rice Salad (Karla has treated us to this favorite a couple of times and we hope to see it again some warm afternoon)

1 (6 oz.) pkg.quick-cooking long-grain & wild rice mix

2 c. chopped cooked chicken

½ c. dried cranberries

1 Granny Smith apple, peeled and diced

1 med. Carrot, grated

1/3 c. white balsamic vinegar

4 T. olive oil

¼ tsp. salt

¼ tsp. pepper

2 green onions, chopped

1 (2.25 oz.) pkg. sliced almonds, toasted

Cook rice according to package directions; cool. Stir together chicken, next 8 ingredients and rice in a large bowl. Cover and chill 8 hours. Sprinkle with almonds just before serving. Makes 6 servings.

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