Wild Harvest Cranberry Salad



  • For the salad:
  • 70 grams lettuce
  • 100 grams Ocean Spray® Craisins® Dried Cranberries 
  • 1 medium tart apple such as Granny Smith
  • 100 grams long-grain wild rice, cooked according to package directions
  • 50 grams pecan pieces
  • For the dressing:
  • 50 grams low-fat plain yogurt
  • 1 tablespoon rice vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • grated zest of 1 orange, optional
  • salt and pepper


Preheat oven to 180°C,. Place pecans on baking sheet. Bake for 6 minutes or until toasted and golden brown. Cool. You could also toast the pecans in a dry pan.

Meanwhile, make the dressing: Combine the yogurt, vinegar, juice, honey, mustard and orange zest, if using, in small bowl. Whisk vigorously. Season to taste with salt and pepper.

For the salad: 
Combine the lettuce, Craisins® Dried Cranberries and cooled pecans in a large bowl. With a sharp knife, cut the apple into quarters; remove core. Slice each quarter into thin slices; sprinkle apple slices over salad. Top with wild rice. Drizzle with dressing. Gently toss to coat evenly.



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