Wild Rice Salad with Green Beans and Toasted Pecans

By DOMESTICDIVA

Chunks of apple, pecans and green beans lace this wild rice salad. It’s an excellent choice for a potluck because the rice and vinaigrette can be made a day ahead and combined with the other ingredients hours before serving. Use the vinaigrette as a dressing for coleslaw as wel

Ingredients

• SALAD
• 4 cups cold water
• 2/3 cup wild rice, rinsed
• 1 teaspoon olive oil
• 1 cup sliced red onion
• 12 oz. green beans, halved diagonally, cooked (3 cups)
• 1/2 cup pecan halves, toasted*
• 1 apple, unpeeled, diced**
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• VINAIGRETTE
• 1 cup apple cider
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

1. Bring water and rice to a boil in medium saucepan; reduce heat to low. Cover loosely and simmer 45 to 55 minutes or until rice is tender. Drain. (There should be about 2 cups cooked rice.) Cool; refrigerate 20 minutes or until chilled.

2. Meanwhile, simmer cider in small saucepan over low heat 20 to 30 minutes or until reduced to 1/4 cup. Cool. Whisk in all remaining vinaigrette ingredients.

3. Heat medium skillet over medium-low heat until hot. Add 1 teaspoon oil; heat until hot. Cook and stir onion 5 to 7 minutes or until lightly browned and wilted.

4. Combine rice, onion, green beans, pecans and apple in large bowl; toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss with vinaigrette.

TIPS *To toast pecans, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until slightly darker in color. Cool.
**To prevent apple from browning, dip chunks in small bowl of water mixed with 1 teaspoon cider vinegar.

8 (1-cup) servings

PER SERVING: 170 calories, 9.5 g total fat (1 g saturated fat), 3.5 g protein, 19 g carbohydrate, 0 mg cholesterol, 335 mg sodium, 3.5 g fiber