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Cranberry-Wild Rice Salad

Prep Time

Cook Time



Cuisine Type

Cheese Types

Recipe Description

Savor the season with this Cranberry Wild Rice Salad, where vibrant cranberries meet the savory sophistication of Wood River Creamery Cheddar Gruyere cheese.


1 cup uncooked wild rice
3/4 cup apple cider
1 tablespoon apple cider vinegar
1 teaspoon minced shallot
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 cup olive oil
Salt and pepper to taste
3 medium celery ribs, chopped
3/4 cup dried cranberries
1/2 cup chopped walnuts, toasted
1/2 cup minced fresh parsley
6 oz. Wood River Creamery™ Cheddar Gruyere Original cheese, shaved (1 1/2 cups)


Cook wild rice according to package directions; drain. Cool completely.  
Meanwhile, bring apple cider, apple cider vinegar and shallot to a boil in saucepan over medium-high heat, stirring frequently. Reduce heat to medium. Simmer, uncovered, for 5-7 minutes or until cider mixture is reduced to about 1/4 cup, stirring occasionally. Remove from heat. 
Whisk the honey, Dijon mustard and cider mixture in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. 
Combine the celery, dried cranberries, walnuts, parsley and wild rice in a large serving bowl. Drizzle with cider vinaigrette; toss to coat. Sprinkle with cheddar gruyere.

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