Recipe
Salad
Wild Rice Citrus Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. | (15 oz) cooked wild rice, drained | |
| 1 | tangelo, peeled, seeded and chopped | |
| ⅓ c. | Hy-Vee dried cherries | |
| ⅓ c. | chopped celery | |
| 2 tbsp. | Hy-Vee orange juice | |
| 1 ½ tbsp. | Hy-Vee Select white wine vinegar | |
| 1 tbsp. | honey Dijon mustard | |
| 1 tsp. | Hy-Vee sugar | |
| 2 tbsp. | Hy-Vee dry roasted sunflower kernels |
Directions
- Stir rice, tangelo, cherries and celery in a medium bowl. Set aside.
- Whisk together orange juice, vinegar, mustard and sugar. Pour over rice mixture and toss to coat.
- Stir in sunflower kernels before serving.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 27g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 15%
0%
Iron 4%
0%
Calcium 2%