Wild Rice Salad with Dried Fruit and Orange-Sherry Vinaigrette

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
20%
Wild Rice Salad with Dried Fruit and Orange-Sherry Vinaigrette
45 min.
8
291kcal

Suggestions


Discover the vibrant flavors and delightful textures of our Wild Rice Salad with Dried Fruit and Orange-Sherry Vinaigrette—a stunning dish that’s perfect for any occasion! This recipe brings together the earthy notes of wild rice with the natural sweetness of dried apricots and golden raisins, complemented by the crunch of toasted pecans. Whether you’re looking for a refreshing side dish, a light snack, or an impressive starter for your next gathering, this salad is sure to please all palates.

The zesty orange-sherry vinaigrette adds a burst of citrus that beautifully ties together the ingredients, elevating the whole dish to new heights. Plus, this salad is not only vegetarian but also vegan, gluten-free, and dairy-free—making it a perfect option for everyone at your table. In just 45 minutes, you’ll have a colorful and nutritious dish that’s as pleasing to the eye as it is to the taste buds.

Imagine serving this salad at your next family dinner, picnic, or potluck; it’s bound to become a favorite among guests! Packed with nutrients and bursting with flavors, our Wild Rice Salad not only nourishes the body but also delights the senses. Let’s dive into the kitchen and create something truly special that will have everyone coming back for seconds!

Ingredients

  • 0.8 cup apricots dried diced
  • 0.3 cup celery diced
  • 16 ounce rice wild cooled cooked room temperature
  • 0.3 cup flat-leaf parsley chopped
  • 0.5 cup golden raisins 
  • 0.3 cup olive oil 
  • cup orange juice fresh (3 oranges)
  • teaspoons orange zest 
  • cup pecans coarsely chopped
  • 0.3 teaspoon pepper freshly ground
  • 0.8 teaspoon salt 
  • 0.3 cup shallots minced
  • tablespoons sherry vinegar 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • whisk

Directions

  1. Preheat oven to 35
  2. Place pecans in a single layer in a shallow pan; bake, stirring occasionally, 5 minutes or until toasted. Set aside.
  3. Bring orange juice to a boil in a medium saucepan.
  4. Add apricots and raisins; remove from heat, cover, and let stand 15 minutes.
  5. Whisk together vinegar, salt, and pepper in a large bowl; gradually whisk in olive oil. Stir in orange zest, shallot, celery, parsley, fruits with their soaking liquid, and prepared rice; stir to combine. Stir in toasted pecans just before serving.

Nutrition Facts

Calories291kcal
Protein6.22%
Fat49.49%
Carbs44.29%

Properties

Glycemic Index
34.76
Glycemic Load
8.28
Inflammation Score
-7
Nutrition Score
11.864782561427%

Flavonoids

Cyanidin
1.46mg
Delphinidin
0.99mg
Catechin
0.99mg
Epigallocatechin
0.77mg
Epicatechin
0.11mg
Epigallocatechin 3-gallate
0.31mg
Eriodictyol
0.05mg
Hesperetin
3.7mg
Naringenin
0.66mg
Apigenin
4.17mg
Luteolin
0.07mg
Kaempferol
0.28mg
Myricetin
0.29mg
Quercetin
0.32mg

Nutrients percent of daily need

Calories:291.49kcal
14.57%
Fat:16.95g
26.08%
Saturated Fat:1.83g
11.45%
Carbohydrates:34.13g
11.38%
Net Carbohydrates:29.97g
10.9%
Sugar:16.28g
18.09%
Cholesterol:0mg
0%
Sodium:228.39mg
9.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.8g
9.59%
Manganese:0.88mg
44.01%
Vitamin K:37.71µg
35.92%
Vitamin C:20.17mg
24.45%
Copper:0.34mg
16.76%
Fiber:4.16g
16.62%
Vitamin A:690.25IU
13.81%
Potassium:441.83mg
12.62%
Vitamin E:1.88mg
12.54%
Magnesium:48.95mg
12.24%
Phosphorus:117.1mg
11.71%
Vitamin B1:0.16mg
10.6%
Zinc:1.54mg
10.25%
Vitamin B6:0.2mg
10.21%
Folate:36.41µg
9.1%
Iron:1.54mg
8.57%
Vitamin B3:1.5mg
7.48%
Vitamin B2:0.11mg
6.44%
Vitamin B5:0.39mg
3.89%
Calcium:35.58mg
3.56%
Selenium:1.48µg
2.11%
Source:My Recipes