Sunday, November 15, 2015

Wild Rice Salad

1 cup wild rice, uncooked (3 cups cooked)
1/2 c almonds, sliced
1 cup dried cranberries
1 bunch green onions, sliced thinly
4 ribs of celery, chopped
1 c chicken
Marzetti's poppyseed dressing


  1. Prepare wild rice as directed on label.
  2. In a large bowl, stir everything together.
  3. Add enough dressing to coat ingredients.
  4. Refrigerate for an hour or more.
  • I more than doubled the recipe and didn't need a whole bottle of dressing.
  • Rotisserie chicken was a great choice!
  • If refrigerating overnight, add the almonds just before serving.
  • I had this for a lunch at Pacem In Terris and the rice was perfectly cooked.  I'm sure it all tastes the same, but it is prettier if the rice isn't overcooked.