Wild Rice Salad

By Sarah-Lyn

Ingredients

• 2 cups cooked wild rice
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped peeled cucumber
• 1/2 cup sliced celery
• 1/3 cup chopped pecans, toasted
• 1/4 cup chopped red onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup honey mustard salad dressing

Details

Servings 6

Preparation

Step 1

In a large bowl, combine the rice, tomatoes, cucumber, celery, pecans, onion, salt and pepper. Drizzle with dressing and toss to coat. Cover and refrigerate for 30 minutes before serving. Yield: 6 servings.



Nutritional Analysis: 3/4 cup equals 148 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 280 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.