Cherry Wild Rice Salad

Be forewarned, the flavor of this salad is rather addictive; it has a satisfying Asian flair but it was uncomplicated and scrumptious. We have prepared this salad with dried cranberries instead of the cherries and it was remarkable also!

2 cups cooked wild rice

1 cups cooked long grain rice

2 cups snow peas

1 can (8 oz) sliced, water chestnuts

1 cup dried cherries

1/2cup sliced celery

1/4 cup sliced green onion

3/4 cup cashew halves


Dressing:

6 tbsp. sugar

6 tbsp. veg oil

4 1/2 tsp. soy sauce

1-2 garlic cloves minced

3/4 tsp. minced ginger root


In large bowl, combine cooked rice, snow peas, water chestnuts, cherries, celery and green onions.


Measure dressing ingredients into blender jar, blend for 30 seconds or so to combine and emulsify. Pour dressing over salad ingredients and toss. Add cashews just prior to serving.


NB. This salad can be assembled and refrigerated up to 1 hour before serving but add the cashews just before serving. Serves 4-6.