Source: FRENCH'S® Famous Cookbook

Springtime Wild Rice & Orange Salad
This salad is perfect for lunch or brunch or as a side for dinner.
Serves: 6 to 8
Prep Time: 20 minutes
Cook Time: 20 minutes


1 can (11 ounces) mandarin oranges in light syrup, drained
1 1/4 cups white and wild rice mix, cooked & chilled
1/4 pound sugar snap peas, cut in half crosswise
1/2 cup Italian salad dressing
1/3 cup orange juice
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh basil or parsley sprigs
1 teaspoon fresh grated orange peel
1 1/3 cups French’s® French Fried Onions
lettuce leaves, optional

1. Drain syrup from mandarin oranges into 4-cup measuring cup; reserve mandarin segments. Add enough water to measure 2 1/2 cups liquid. Pour into medium saucepan. Bring to a boil over high heat. Stir in rice. Reduce heat to medium-low. Cook, covered, 20 minutes or until rice is tender. Stir in sugar snap peas during last minute of cooking. Drain; rinse under cold running water. Transfer to a large bowl; refrigerate 30 minutes or until well chilled.
2. Add reserved mandarin segments, salad dressing, orange juice, almonds, basil and grated peel to rice mixture; toss well to coat evenly.
3. Place French Fried Onions on microwave-safe dish. Microwave on HIGH 1 minute. Stir onions into rice mixture. Serve on lettuce leaves, if desired.

Tip: To toast almonds, spread on baking sheet. Bake at 350°F for 8 minutes or until lightly golden.