Cherry Wild Rice Salad Recipe

By dette

While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. —Yvonne Gorges, New London, Wisconsin

Ingredients

• DRESSING:
• 2 cups fresh snow peas, halved
• 2 cups cooked wild rice
• 1 cup cooked long grain rice
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 cup dried cherries
• 1/2 cup thinly sliced celery
• 1/4 cup chopped green onions
• 6 tablespoons sugar
• 6 tablespoons canola oil
• 3 tablespoons cider vinegar
• 4-1/2 teaspoons soy sauce
• 1 to 2 garlic cloves, peeled
• 3/4 teaspoon minced fresh gingerroot
• 3/4 cup cashew halves, toasted

Details

Servings 6
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended.
Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews. Yield: 6-8 servings.