Cranberry-Wild Rice Salad (Recipe)

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This is a pretty salad for a holiday buffet, and it keeps well in your refrigerator, so double or triple the recipe if you wish.

4-6 servings

Ingredients

1 cup dried cranberries
4 cups cooked wild rice, chilled
1/4 cup finely chopped sweet onion
1 6-ounce can water chestnuts, drained and chopped
1 cup crushed pineapple, drained
1/2 cup chopped flat (Italian) parsley
1/2 cup rice vinegar or other mild vinegar, to taste
1/2 cup slivered almonds or other nuts of your choice

Directions

Combine all ingredients. If making ahead, add the nuts just before serving.

Republished from DrMirkin.com

Gabe Mirkin

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Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D. brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is one of a very few doctors board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology.



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