Wild Harvest Cranberry Salad


  • 1/4 cup pecan pieces
  • 4 ounces low-fat plain yogurt
  • 2 tablespoons rice vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • grated zest of 1 orange, optional
  • salt and pepper
  • 1 package mixed greens
  • 2 100-calorie single Ocean Spray® Craisins® Original Dried Cranberries
  • 1 medium tart apple (such as Granny Smith)
  • 1/2 cup long-grain wild rice, cooked according to package directions
Nutrition InfoNutritional Info


Preheat oven to 350ºF. Place pecans on baking sheet. Bake for 6 minutes or until toasted and golden brown. Cool.

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

TO MAKE SALAD: Combine greens, dried cranberries and cooled pecans in large bowl. With sharp knife, cut 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.

Serves 2 as a meal or 4 as a side salad.

TIP: Transform this delicious salad into a hearty entrée by adding poached chicken breast.


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