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Long Grain and Wild Rice Salad with Blue Cheese, Cranberries and Walnuts

  • 4servings
  • 90minutes
  • 460calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsFluorine, Chromium, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup long-grain white rice , uncooked

  2. 1/4 cup wild rice , uncooked

  3. 2/3 cup ATHENOS Crumbled Blue Cheese

  4. 1/2 cup dried cranberries

  5. 1/2 cup PLANTERS Walnut Pieces , toasted

  6. 2 green onions , diagonally sliced

  7. 1/2 cup SEVEN SEAS Red Wine Vinaigrette

Instructions Jump to Ingredients ↑

  1. COOK rices in separate saucepans as directed on packages. Cool slightly.

  2. MIX rices, cheese, cranberries, walnuts and onions in medium bowl. Add dressing; mix lightly. Cover.

  3. REFRIGERATE at least 1 hour to allow flavors to blend. Serve on lettuce-covered salad plates.

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