Thanksgiving Salad with Wild Rice and Lemon Dressing
Prep
5m
Cook
5m
Total
10m
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.
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 419kcal 20%
-
Fat 22g 33%
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Saturated Fat 3g 15%
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Carbohydrates 48g 16%
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Fiber 6g 24%
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Sugar 27g 54%
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Protein 8g 16%
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Cholesterol 0mg 0%
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Sodium 100mg 4%
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.
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