Thanksgiving Salad with Wild Rice and Lemon Dressing
Prep
5m
·
Cook
5m
·
Total
10m
About This Recipe
This Thanksgiving Salad with Wild Rice and Lemon Dressing is a refreshing and flavorful addition to your holiday table. The combination of tangy lemon dressing, tender wild rice, sweet mangos, crunchy cashews, and tart cranberries is sure to delight your taste buds. Perfect for a festive and healthy meal.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
6)
Scale
Scale
For The Lemon Dressing
For The Salad
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free
to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories322kcal16%
-
Fat17g0%
-
Saturated Fat2g0%
-
Carbohydrates40g2%
-
Fiber3g0%
-
Sugar12g0%
-
Protein5g0%
-
Cholesterol0mg0%
-
Sodium85mg4%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
If going sugar free is important to you, make sure to omit the dried cranberries or sub in a sugar-free dried fruit.
Also good on this salad: apples, grapes, pecans, walnuts, feta cheese, goat cheese, white cheddar cheese (especially with apples), quinoa, farro, etc.
The wild rice tastes best in this salad when you cook it in something other than just water. I like to cook mine in part water, part vegetable or chicken stock. Also – I recommend making the wild rice the day before and refrigerating it overnight so you’re not dealing with hot wild rice wilting your greens as you toss it together in the salad bowl.
Also good on this salad: apples, grapes, pecans, walnuts, feta cheese, goat cheese, white cheddar cheese (especially with apples), quinoa, farro, etc.
The wild rice tastes best in this salad when you cook it in something other than just water. I like to cook mine in part water, part vegetable or chicken stock. Also – I recommend making the wild rice the day before and refrigerating it overnight so you’re not dealing with hot wild rice wilting your greens as you toss it together in the salad bowl.