CRANBERRY RICE SALAD

Cranberry Rice Salad image

Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 11

Previous Next

Ingredients

1 cup uncooked long grain rice
3/4 cup dried cranberries
2 green onions, sliced
2 tablespoons sugar
1/2 teaspoon dried minced onion
1/2 teaspoon poppy seeds
1/8 teaspoon paprika
1 tablespoon white wine vinegar
1 tablespoon cider vinegar
2 tablespoons canola oil
3/4 cup sliced almonds, toasted

Steps:

Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions. , In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.

Nutrition Facts : Calories 345 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 53g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.