Cherry Wild Rice Salad is a vibrant and refreshing dish that brings together a delightful combination of flavors and textures. This salad is a celebration of fresh snow peas, nutty wild rice, tender long grain rice, sliced water chestnuts, and sweet dried cherries, all tossed in a tangy and aromatic dressing. The addition of toasted cashew halves adds a delightful crunch to this wholesome salad, making it a delightful choice for a light lunch or a refreshing side dish for any occasion.

The history of Cherry Wild Rice Salad is a testament to the creative use of ingredients and the appreciation of diverse flavors in modern cuisine. Wild rice is native to North America and has been a staple in the diets of Native American tribes for centuries. Cherries, especially dried cherries, have also been a cherished ingredient in various dishes, adding a burst of natural sweetness and tanginess.

The combination of wild rice, long grain rice, and dried cherries creates a beautiful medley of colors and tastes, showcasing the harmony between different ingredients. Over time, this salad has evolved and adapted to suit changing tastes and preferences, while maintaining its core elements that make it so appealing.

Cherry Wild Rice Salad has become a popular choice on the menu for summer gatherings, potlucks, and holiday feasts. Its refreshing and satisfying nature, coupled with the healthy ingredients, make it a versatile dish that is sure to impress and delight anyone who tries it.

PREP/TOTAL TIME: 25 MIN.

MAKES: 6-8 SERVINGS

INGREDIENTS

• 2 cups fresh snow peas, halved
• 2 cups cooked wild rice
• 1 cup cooked long grain rice
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 cup dried cherries
• ½ cup thinly sliced celery
• ¼ cup chopped green onions

FOR DRESSING:

• 6 tablespoons sugar
• 6 tablespoons canola oil
• 3 tablespoons cider vinegar
• 4½ teaspoons soy sauce
• 1 to 2 garlic cloves, peeled
• ¾ teaspoon minced fresh gingerroot
• ¾ cup cashew halves, toasted

INSTRUCTIONS

1. In a large bowl, combine the fresh snow peas, cooked wild rice, cooked long grain rice, sliced water chestnuts, dried cherries, thinly sliced celery, and chopped green onions.
2. For the dressing, combine the sugar, canola oil, cider vinegar, soy sauce, peeled garlic cloves, and minced fresh gingerroot in a blender. Cover and process the ingredients until blended into a smooth dressing.
3. Pour the dressing over the rice mixture in the bowl and toss everything together to ensure the salad is well coated with the tangy dressing.
4. Cover the bowl and refrigerate the cherry wild rice salad until serving time.
5. Just before serving, stir in the toasted cashew halves, adding a delightful crunch to the salad and enhancing the overall taste.
6. Enjoy the Cherry Wild Rice Salad as a refreshing and wholesome dish that delights the senses with its vibrant colors and flavors, making it a perfect addition to any meal or gathering.