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Wild Rice Salad with Orange Herb Dressing


Thursday, January 01, 2004
Appetizers-Side Dish
4 servings, 1 1/2 cup each
For the Orange Herb Dressing:1 teaspoon grated orange peel
1/4 cup fresh squeezed orange juice
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce

For the Salad:
3 cups cooked, wild rice
2 cups boneless, skinless chicken breast, cooked and cubed
2 cups seedless red grapes
1/4 cup chopped green onion
1/4 cup chopped celery
2 tablespoons chopped, fresh parsley
2 tablespoons chopped pecans
1/4 teaspoon salt (optional)
1/4 teaspoon pepper
1. In a small bowl, combine all dressing ingredients, mix well and set aside.
2. In a large bowl, mix warm, cooked wild rice with 2 tablespoons of Orange Herb Dressing and let cool.
3. Add remaining ingredients and dressing.
4. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts:
276 calories, 46.3g carbohydrate, 16.1g protein, 3.9g fat, 0.5g saturated fat, 24.6mg cholesterol, 4.1g dietary fiber, 370mg sodium
Adapted recipe by Jennifer Parham, RD, LD
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