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Salads & sides

Long Grain and Wild Rice Salad with Blue Cheese, Cranberries and Walnuts

Long Grain and Wild Rice Salad with Blue Cheese, Cranberries and Walnuts recipe
photo by:kraft
time
prep:
30 min
total:
1 hr 30 min
servings
total:
4 servings
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What You Need

1/2
cup  long-grain white rice, uncooked
1/4
cup  wild rice, uncooked
2/3
cup  ATHENOS Crumbled Blue Cheese
1/2
cup  dried cranberries
1/2
cup  PLANTERS Walnut Pieces, toasted
2
 green onions, diagonally sliced
1/2
cup  SEVEN SEAS Red Wine Vinaigrette

Make It

COOK rices in separate saucepans as directed on packages. Cool slightly.

MIX rices, cheese, cranberries, walnuts and onions in medium bowl. Add dressing; mix lightly. Cover.

REFRIGERATE at least 1 hour to allow flavors to blend. Serve on lettuce-covered salad plates.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you enjoy a serving of this salad.
Food Facts
Did you know that wild rice is not a rice at all but a long-grain marsh grass? Stored in an airtight container in a cool, dark place, wild rice will keep almost indefinitely. Be sure to clean wild rice before cooking. Place the rice in a bowl, fill with cold water and stir a few times. Set aside for a several minutes to allow any matter to float to the surface, then pour off the water.
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