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Wild Rice and Orange Salad with Creamy Orange-Ginger Dressing and Toasted Pecans

Rated as 3.4 out of 5 Stars

"A Bobby Flay Recipe"
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50 m servings 187 cals
Original recipe yields 8 servings


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  • Prep

  • Ready In

  1. Combine orange peel, orange juice, ginger, mustard, Hellmann's(R) or Best Foods(R) Real Mayonnaise and olive oil with wire whisk in large bowl.
  2. Stir in rice, oranges, onion and parsley. Season, if desired, with salt and pepper. Sprinkle with pecans.

Nutrition Facts

Per Serving: 187 calories; 14.5 g fat; 12.7 g carbohydrates; 2.5 g protein; 2 mg cholesterol; 70 mg sodium. Full nutrition


Read all reviews 5
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I had high hopes for this recipe, but I was a bit disappointed. The dressing was very thin, not very creamy, and too profuse for the rice. It ran right out of the salad and onto the plate. I fou...

Very good summer salad. To reduce the problem of the dressing being runny, I cut the mayo to 2 Tbs, cut the olive oil to 2 Tbs, and added an extra half cup or so of rice. To cut the tartness o...

I used brown rice; I think this salad would definitely benefit with the wild rice! You can taste each individual flavor, I would prefer more of a blend!

way too "mayonnaisey." the orange and ginger flavors were drowned out by the other ingredients. pretty disappointing.

Great recipe if you are looking for something different. I cut the amount of OJ in half so that the dressing wouldn't be runny. Lots of variations of this recipe could make this one of your favo...