Prepared exactly to recipe. This salad is refreshing and delicious with a perfect zing. I will definitely make it over and over again.

Actually, this salad is only as good as the dressing you use. I didn't like the dryness of the rice in the salad. Maybe I didn't marinade it long enough? I ended up adding the salad as a filling to enchiladas, adding cumin and chili powder. The sweetness of the salad added an interesting twist to the enchiladas. We liked the enchiladas a lot better than the salad.

This is very good! I tripled the recipe for a potluck but double would have been plenty. I made this with wild rice, following the same instructions as with brown rice. I rinsed the rice with cold water before mixing it with the other ingredients. I don't know if I make rice wrong, but I hate the starchy glaze that my rice gets after I cook it and rinsing it makes all the grains separate. I used a whole red onion and next time will reduce the amount as it's too strong for my liking, particularly since I made this the night before. I am looking forward to making this with real cranberries during the Christmas season. With the mix of red and green from the cranberries and celery, this will be perfect for that time of year.

A wonderful flavor...calories are high, so I used Splenda,replacing the sugar, and used a low fat balsamic vinaigrette salad dressing, which brought the calorie count down 75 per serving. This will be a "must" for Thanksgiving in our house. A beautiful blend of flavors.

Loved it. It's a hit everytime. I only make a few adjustments - use wildrice, a little less dressing and and only a teaspoon of sugar. An easy dish to make ahead of time and wow your guests!

Made this tonight to go along with our burgers. It was a pretty good salad. It came together quickly. I added some diced red pepper. Like someone else mentioned I bet some sliced almonds would be good in it too. I didn't have a bottled Balsamic dressing so I found a recipe here to use. Thanks for the post!

This is a great recipe. Made it on Sunday and have been lunching on it off and on since. just right,

I'm generally not a rice salad fan, but this was awesome! I did as others suggested and cooked the rice in chicken stock and added diced red peppers - color was great and taste sensational! Thanks for sharing.

I love this salad, especially with a light dressing.

This is so easy to make and so very good. I decreased the amount of red onion and increased the amount of cranberries. Perfect. Next time I will double the recipe, as even my husband enjoyed it!

This is a wonderful side salad! I love the flavors together. I have made this twice, once following the recipe exactly. The second time I cooked my rice using 2 Cups of fat free chicken stock instead of water. It gave the rice added flavor and complimented the other ingredients in this dish. I'll be making this often. Thank you!

I'VE MADE THIS RECIPE SEVERAL TIMES AND VARIED THE DRIED FRUIT DEPENDING ON WHAT I HAD. RAISINS, CHERRIES, BLUEBERRIES. IT WAS VERY POPULAR AT POT LUCKS AND KEEPS WELL FOR 4 DAYS IF REFRIGERATED.

Ok, I didn't follow the recipe exactly because I had something I wanted to use up. For those who LOVE spice, here is a twist....I had 1 can of chilpolte peppers in adobe sauce leftover in fridge minus one chili (liquid and chilis). I put this in with the rice and water to cook with the rice. Removed whole chilis after rice was finished cooking. Followed rest of recipe but for balsamic dressing used 1 tbsp only olive oil and 3 tbsp balsamic vinegar (good quality stuff is VERY worth it). Very smoky and hot, with a little sweet. But only for spicy inclined - very heavy kick that sneaks up on you. Thanks for the recipe. Will try it the published way next time!

THIS SALAD WAS AMAZING! THIS WAS MADE FOR A WEDDING AND IT TURNED OUT PERFECTLY. WE USED WHITE RICE, THE ONLY CHANGE WE MADE. THANKX SO MUCH FO THIS WINNER OF A RECIPE.OH YEAH,IT WAS GREAT TO BE ABLE TO MAKE AHEAD OF TIME AND NOT WORRY ABOUT IT GOING BAD WITH THE MAYO OR MIRACLE WHIP GOING BAD. THANKS AGAIN

this recipe was delicious! It was easy to make, very healthy, and tasty. I made it the day before, so the flavors blended overnight in the fridge. I think this made it more tasty.

I didn't think this salad had much flavor. I think it waould be much better with a different type of dressing. I like brown rice and all the other ingredients, but I was disappointed with the outcome.

I served this dish at a party and everyone loved it! It's a great starting-point recipe, too, as you could adjust the ingredients to find exactly the flavor you like (but I followed the recipe exactly and everyone had seconds!).