Wild Rice Salad

I was looking for a side that wasn’t too rich and added flavor and texture to the menu.  This wild rice salad fits the bill.  It’ll go well with the sliders, and it has fruit and nuts it in,  so it adds some healthiness too. Also, this salad can be made a day or two in advance and the flavors will be even better!


1 cup long-grain wild rice (6 oz)
Kosher salt
2 navel oranges
2 TBSP extra virgin olive oil
2 TBSP freshly squeezed orange juice
2 TBSP raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
2 TBSP scallions, white and green parts, chopped
1/4 cup dried cranberries or raisins, optional
1/2 tsp freshly ground black pepper


  1. Mix cream cheese and sour cream in a food processor. Add remaining ingredients and pulse just to blend.
  2. Chill to let flavors marry; then serve with crackers.
  3. I’ve packed mine in a Rubbermaid container and will carefully transport chilled to the tailgate party.

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