Wild Harvest Cranberry Salad



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


Preheat oven to 180C, fan oven 160C, Gas Mark 4. 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 lambs 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.

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


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