Cherry Rice Salad

Name: Cherry Rice Salad
Ingredients: 1 (6 1/4 ounce) package long grain and wild rice blend; 12 cup dried cherries; 2 green onions, chopped; 1 granny smith apple, peeled and diced; 1 carrot, peeled and grated; 1 stalk celery, chopped; 13 cup white balsamic vinegar; 14 cup olive oil; 14 teaspoon salt; 14 teaspoon black pepper; 12 cup chopped pecans, toasted (or walnuts)

11 ingredients

9 steps

Ingredients

1 (6 1/4 ounce) package long grain and wild rice blend
12 cup dried cherries
2 green onions, chopped
1 granny smith apple, peeled and diced
1 carrot, peeled and grated
1 stalk celery, chopped
13 cup white balsamic vinegar
14 cup olive oil
14 teaspoon salt
14 teaspoon black pepper
12 cup chopped pecans, toasted (or walnuts)

Directions

1

Cook the rice according to the package directions.
2

Set aside to cool at least 20 minutes.
3

Meanwhile, stir together the cherries, onion, apples, carrots, and celery in a large mixing bowl.
4

Place the vinegar, oil, salt, and pepper in a jar with a tight-fitting lid; shake to emulsify.
5

Add the cooled rice to the cherry mixture.
6

Blend well.
7

Add the vinegar mixture and mix well.
8

Cover and refrigerate at least 8 hours.
9

Stir in the pecans just before serving.