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Cold Wild Rice Salad


Grapes and mandarin oranges give this make-ahead medley a hint of sweetness. It's the perfect partner for beef, pork, chicken, or fish.


  • 1 (6 ounce) package long grain and wild rice mix
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/2 cup chopped celery (1 stalk)
  • 1/2 cup sliced green onions (4 medium)
  • 1/2 cup seedless red grapes, halved
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon pepper
  • 1 (11 ounce) can mandarin orange sections, drained
  • 2/3 cup toasted chopped pecans


  1. Prepare rice mix according to package directions, except do not add oil or butter. Cool.
  2. In a large bowl, stir together rice mixture, water chestnuts, celery, green onions, and grapes.
  3. In a screw-top jar, combine olive oil, lemon juice, and pepper. Cover; shake well.
  4. Pour lemon juice mixture over rice mixture; toss to coat.
  5. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
  6. To serve, gently stir in mandarin oranges and pecans.

Makes 8 to 10 side-dish servings.

Per serving: 219 cal., 12 g total fat (1 g sat. fat), 0 mg chol., 302 mg sodium, 28 g carbo., 3 g fiber, and 3 g pro. Dietary exchanges: 1-1/2 starch, 1/2 fruit, 2 fat

Posted by Darlene at Recipe Goldmine 2/17/2002 4:11 pm.

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