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Starts Saturday August 3 8/7c

Wild Rice Salad with Apricots and Toasted Pecans

2_Wild Rice Salad with Apricots and Toasted Pecans
This delicious marinated grain salad features a blend of long grain and nutty wild rice, sweet dried apricots, toasted pecans and currents tossed in zesty tarragon-Dijon vinaigrette!
Wild Rice Salad with Apricots and Toasted Pecans
Course:
Salads, Lunch
Cuisine:
American
Yield:
10
Time:
Prep Time: 20 minutes, Cook Time: N/A
INGREDIENTS:
  • 7 cups white and wild rice blend, cooked without seasoning packet, cooled
  • 1 cup pecan pieces, toasted
  • 1 cup red onion, chopped
  • ½ cup dried apricots, fine diced
  • ½ cup fresh parsley, fine chopped
  • ⅓ cup dried currents
  • ¾ cup vegetable oil
  • ½ cup tarragon vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

DIRECTIONS:

  1. Combine cooked rice, pecans, red onion, apricots, parsley and currents in a large bowl and toss to blend.
  2. Combine vegetable oil, tarragon vinegar, Dijon mustard, garlic, salt and pepper in a bowl and whisk to blend; pour over rice mixture and toss to evenly blend.
  3. Cover and chill.
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