Jewelled Christmas salad recipe

  • Serves 6
  • 10 mins to prepare and 15 mins to cook, 5 mins to cool
  • 351 calories / serving
  • Healthy
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Jewelled Christmas salad HERO
Cook the rice following pack instructions. Drain, rinse in cold water to cool down, then drain again thoroughly. Put the rice into a serving bowl.

Remove the peel from 3 clementines, taking off as much pith as possible. Cut into chunky slices. Squeeze the juice from the remaining clementine into a bowl and mix with the olive oil. Season with salt and pepper.

Add the clementine dressing to the rice along with the cranberries, spring onions, walnuts and parsley. Toss to combine and then fold through the clementine slices. Season and serve.
  • Ingredients

  • 300g (10oz) long grain and wild rice mix
  • 4 clementines
  • 3 tbsp extra-virgin olive oil
  • 100g (3½oz) dried cranberries
  • 3 spring onions, finely sliced
  • 50g (2oz) walnuts, toasted and chopped
  • ½ x 30g pack flat-leaf parsley, roughly chopped
  • Energy 1475kj 351kcal 18%
  • Fat 12g 17%
  • Saturates 1g 7%
  • Sugars 18g 20%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 55.2g Protein 6g Fibre 3.3g

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