Wild Rice Salad with Dressing

Wild Rice Salad with Dressing


  • 3 tablespoons balsamic vinegar
  • 3 tablespoons raspberry vinegar
  • 1/2 cup Kinloch Pecan Oil
  • Salt and freshly ground pepper to taste
Combine the vinegars, pecan oil and salt & pepper with a hand mixer or in a blender until smooth


  • 1 cup wild rice (may be cooked up to 2 days before you make the salad)
  • 4 cups water
  • 1 cup pecan halves, toasted
  • 1 yellow pepper, seeded and diced
  • 1/2 cup dried cranberries
  • 1/2 cup minced parsley
  • 4 scallions, sliced thinly and diagonally
  • Place wild rice and water in a saucepan and bring to a boil. Cover the rice, reduce heat to a simmer and cook for about 45 minutes, or until rice is tender. Drain the rice and chill completely in the refrigerator for at least 1 hour.

    Combine cooked rice with pecan halves, pepper, cranberries, parsley and scallions. Pour dressing over salad and mix well. Enjoy!
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