Recipe of the Month
Holiday Wild Rice Salad
  • 4 Cups Wild Rice, Cooked
  • 3/4 Cup Edamame- Fresh or Frozen -- Shelled
  • 3/4 Cup Dried Cranberries or Craisins®
  • 3/4 Cup Walnuts -- Chopped
  • 1/3 Cup Scallions -- Chopped
  • 1/4 Cup Red Wine Vinegar or Balsamic Vinegar
  • 1/4 Cup Olive Oil
  • Salt and Pepper -- to taste

This salad is good at room temperature or slightly warm.

The walnuts can be chopped as is or toasted and chopped

In a small bowl mix together the oil and vinegar

In a larger bowl mix the wild rice, edamame, cranberries,walnuts and scallions together

Add the dressing to taste, you may use less

Season with salt & pepper to taste.

Note: If using unsweetened dried cranberries you may want to plump them by soaking in juice, water or a liquor such as Grand Marnier®

All of the ingredients can be adjusted to your own preferences

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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