WILD RICE SALAD WITH CRANBERRY VINAIGRETTE

 

  • Cooking Time: 25 minutes
  • Servings: 12
  • Preparation Time: 15 minutes

Ingredients

  • Salad
  • 1 1/2 c. uncooked wild rice
  • 4 1/2 c. water
  • 1 1/2 t. salt
  • freshly ground black pepper
  • 1 c. sliced mushrooms
  • 1/2 c. sliced celery
  • 1/4 c. coursely shredded red cabbage
  • 1 c. mixed nuts
  • 2 c. cooked and diced chicken, duck, pheasant or turkey
  • Vinaigrette:
  • 1 c. cranberry sauce (with chunks)
  • 1/4 c. white vinegar
  • 2 T. sugar
  • 1/4 c. salad oil
  • 1 T. Worchestershire sauce
  • 1 t. salt
  • 1 t. pepper
  • 1 t. ground thyme
  • 1 t. oregano, ground

Directions

  • Cook rice, water, salt & pepper until tender, but slightly chewy. Combine the vinaigrette ingrediants and then mix all ingrediant well. Refrigerate for 15 minutes before serving.

Notes

I received this recipe when we were getting pheasant from hunters in the fall.

Categories: Grain  Nuts  Wild Game 

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