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Harvest Rice Salad

This savory salad brings all the delicious flavors of fall in a fresh side dish everyone will love!
Course Side Dish
Cuisine Fall, Grains, Holiday, Salad, Thanksgiving
Diet Low Fat
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 97kcal
Author Jessy Freimann

Equipment

Ingredients

  • 8 ounces rice blend choose your favorite rice blends, preferably unseasoned- cook per package directions and cooled.
  • 1 cup dried cranberries
  • ¾ cup shallots minced
  • 1 ½ cups celery shaved - use the slicing surface on your box grater or slice it thin with a knife
  • ¼ cup crumbly blue cheese
  • 2 Tablespoon fresh parsley chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 2 Tablespoon olive oil
  • 2 Tablespoon red wine vinegar

Instructions

  • Combine all ingredients in a large bowl.
  • Stir well to mix.
  • Refrigerate until it's time to serve it.
  • Enjoy!

Notes

This lasts up to a week in the refrigerator.

Nutrition

Serving: 1serving | Calories: 97kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 165mg | Potassium: 139mg | Fiber: 2g | Sugar: 13g | Vitamin A: 170IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.5mg