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Cook'n with Betty Crocker 
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Wild Rice Salad with Dried Cherries |
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Serves: 8 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 20 min Cook: 20 min Transform this side-dish salad into a main-meal masterpiece. Add 2 cups chopped cooked chicken or turkey breast and 1/2 cup chopped dried apricots. Turn up the heat by sprinkling in 1/4 teaspoon crushed red pepper. 1 (6 1/2-ounce) package fast-cooking long grain rice and wild rice mix 1 medium unpeeled eating apple, chopped (1 cup) 1 medium green bell peppers, chopped (1 cup) 1 medium celery stalk, chopped (1/2 cup) 2/3 cup dried red cherries, chopped 2 tablespoons reduced-sodium soy sauce 2 tablespoons water 2 teaspoons sugar 2 teaspoons cider vinegar 1/3 cup dry-roasted peanuts, toasted 1. Cook rice mix as directed on package--- except omit margarine. Spread rice evenly in thin layer on large cookie sheet. Let stand 10 to 12 minutes stirring occasionally, until cool. 2. Mix apple, bell pepper, celery and cherries in large bowl. Mix soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved. Add rice and soy sauce mixture to apple mixture. Gently toss until coated. Add peanuts; gently toss. NUTRITION INFORMATION 1 Serving Calories 110 (Calories from Fat 25) Fat 3g (Saturated 0g) Cholesterol 0mg Sodium 170mg Carbohydrate 23g (Dietary Fiber 5g) Protein 3g % DAILY VALUE: Vitamin A 0%; Vitamin C 22%; Calcium 2%; Iron 4% DIET EXCHANGES: 1 Starch, 1/2 Fruit From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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