Cranberry Walnut Salad with Wild Rice

Cranberry Walnut Salad with Wild Rice

Meal type Salad



    • 5 cups spinach or watercress
    • 1 cup brown rice (cooked)
    • 1/2 cup wild rice (cooked )
    • 1/2 teaspoon salt
    • 1 teaspoon olive oil
    • 2 cups water
    • 1/2 cup dried cranberries
    • 1/2 cup walnuts


    • 1 tablespoon lemon juice
    • 2 tablespoons olive oil
    • 1 teaspoon coconut palm sugar or Stevia
    • 1 teaspoon grated orange or lemon peel
    • Salt and freshly ground pepper to taste

    About This Recipe

    Nutritional Information per Serving: (1/2 cup) 224 calories, 3.7 protein, 27 g carbohydrates, 12 g fat (1.4 g saturated), 0 mg cholesterol, 2.2 g fiber, 197 mg sodium.


    Step 1
    Boil brown rice and wild rice in water with salt and olive oil. Reduce heat and simmer for 50 minutes
    Step 2
    Remove from heat and let stand for 10 minutes. Fluff with fork and allow to cool to almost room temperature.
    Step 3
    In a bowl, mix cranberries and walnuts with rice mixture.
    Step 4
    Whisk together the lemon juice, olive oil, peel and sugar. Salt and pepper to taste.
    Step 5
    Just before serving, mix dressing in with the rice mixture. Then toss with chilled greens and serve.