Cranberry-Wild Rice Salad

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 parsley
1/2 cup rice vinegar, or to taste
1/2 cup slivered almonds or other nuts of your choice

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

4-6 servings

Share on Google Plus

About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.