This is a pretty salad for a holiday buffet, and it keeps well in your refrigerator, so double or triple the recipe if you wish.
4 to 6 servings
Ingredients
1 cup dried cranberries 4 cups cooked wild rice, chilled 1/4 cup finely chopped sweet onion 1 6-ounce can water chestnuts, drained and chopped 1 cup crushed pineapple, drained 1/2 cup chopped flat (Italian) parsley 1/2 cup rice vinegar or other mild vinegar, to taste 1/2 cup slivered almonds or other nuts of your choiceDirections
Combine all ingredients. If making ahead, add the nuts just before serving.Republished from DrMirkin.com
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