Cherry Wild Rice Salad

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IngredientsCherry Wild Rice Salad

  • 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


  1. In a large bowl, combine the first seven ingredients.
  2. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended.
  3. Pour over rice mixture and toss to coat.
  4. Cover and refrigerate until serving.
  5. Just before serving, stir in the cashews.

Makes 6 – 8 servings

We use American Indian hand harvested & wood parched wild rice, it does make a difference

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