February 16, 2017
Salads, Main Dish Salad, Poultry,
Chicken, Grains, Fruit, Raspberry, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Baby Shower, Entertaining, Ladies Luncheon, Summer, Refrigerator, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Cooked Chicken or Beef, Cooked Chicken, Wild Rice, Boneless Pieces more
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"This is out of my C'mon Over cookbook. I would be great served at a shower for the bride to be or a baby to be. Or even for a nice summer dinner party. Cook time includes refrigeration time. NOTE: raspberry vinaigrette dressing is not included in nutritional facts"
Rinse rice with cold water.
Cook rice in water as directed on package.
Drain; rinse with cold water.
In very large bowl, combine rice and all remaining ingredients except raspberries; toss to combine.
Cover; refrigerate at least 30 minutes.
Just before serving, sprinkle raspberries over salad
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This was a delicious and easy to make salad. I had wild rice in the freezer and all the other ingredients except the tarragon. Local store had none either, so I adapted and ended up serving the salad over a bed of spinach leaves. It worked very well and we both loved it. (Only made 1/3 of the recipe, btw - enough for dinner salads for 2 tonight, and smaller salads for lunch tomorrow!) Glad you posted this!