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Wild Rice Cranberry-Nut Salad

Contributed by: NAPSA

(NAPSA) - Tired of making the same holiday dishes every year? Looking for a way to spice up the traditional meal? Culinary expert Rita Held recommends using premium wine vinegars; a simple way to add a personal touch to almost any dish.

Wild Rice Cranberry-Nut Salad
Wine vinegars can be paired with or added to almost any food and they consistently offer a distinct, perfectly-balanced flavor and aroma. Premium vinegars, such as Holland House, use premium wines and offer a wide variety of flavors including red wine, garlic- flavor red wine, white wine, malt vinegar and balsamic vinegar.

Held provides the following recipe to add a splash of flavor and color to the holiday meal:


  • 1 cup (6 oz) wild rice
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 cup Holland House White Wine Vinegar
  • 1/4 cup safflower or canola oil
  • 1 tablespoon packed brown sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1 large green apple, Golden Delicious or Granny Smith
  • 1/2 cup dried cranberries
  • 1/4 cup finely diced red onion
  • 2 ounces firm full-flavored cheese, cut into small cubes (Asiago, Manchego or Parmigiano-Reggiano)
  • 1/3 cup toasted chopped hazelnuts or sliced almonds


Rinse rice and drain. Bring water to a boil in a 3-quart saucepan. Stir in rice and salt; bring back to a boil. Cover, reduce heat and simmer 50 minutes. When done, drain water, if any. Cool completely with lid off. (Rice can be made several days in advance. Store in refrigerator, covered.)

In a large bowl, combine white wine vinegar, oil, sugar, mustard and salt (to make dressing); stir well. Cut apples into bite-size slices and toss with dressing. Add rice, cranberries, onion and cheese to bowl; stir. Stir in toasted nuts just before serving. Serve on lettuce leaves, if desired.

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Serving Size: Makes 4 - 6 Servings

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