Corn-and-Wild Rice Salad
By Lv2Cook
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Ingredients
- 1 1/2 cups uncooked wild rice blend (such as Lundberg Farms)
- 2 cups fresh corn kernels (about 4 ears)
- 1 cup finely chopped celery
- 3/4 cup shredded carrot
- 3/4 cup dried cranberries or Craisins (about 3-ounces)
- 2/3 cup sunflower seeds toasted
- OR
- 2/3 cup unsalted pumpkinseed kernels toasted
- 1/2 cup finely chopped red onion
- 1/4 cup raspberry vinegar
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated orange peel
- 1/2 teaspoon pepper
Details
Servings 1
Preparation
Step 1
Cook rice according to package directions; omit salt and fat. Set aside; cool.
Combine rice, corn, and remaining ingredients in a bowl; stir well. Cover and chill.
Serving Size: 1 cup
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