Cranberry Edamame Wild Rice Salad
photo by Wish I Could Cook
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 2 tablespoons rice wine vinegar
- 2 teaspoons olive oil
- 1⁄4 teaspoon black pepper
- 1⁄2 cup cooked wild rice
- 1⁄2 cup fresh shelled edamame (may sub frozen edamame that have been thawed)
- 2 tablespoons dried cranberries
- 1⁄4 cup orange juice (may sub any juice)
- 2 tablespoons chopped walnuts
directions
- In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
- Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.
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Reviews
-
So good! This is a really tasty salad! I accidently made it with peas because the bag of frozen edamame that I know I had in the freezer somehow disappeared. But peas turned out to be an excellent sub. I loved the variety of textures and the rice vinegar added a lovely flash of tangy zip. I think this salad is going on the Thanksgiving table this year!
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri