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Apple Rice Salad Recipe

With the classic combination of apples, celery and walnuts, this creamy side tastes like a jazzed up version of Waldorf salad. It complements most meat entrees or can be served on a bed of lettuce as a vegetarian dish.—Linda Bankauskas, Ann Arbor, Michigan

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Apple Rice Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

3 cups cooked wild rice
2 cups chopped apples
1 cup chopped walnuts
2 celery ribs, chopped
1/2 cup dried cranberries
1/4 cup unsweetened apple juice
3/4 cup (6 ounces) plain yogurt
3/4 cup mayonnaise
4 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Directions

In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.

To Make Ahead: Cook rice ahead of time and refrigerate for up to 3 days.

Nutritional Facts 3/4 cup equals 376 calories, 26 g fat (3 g saturated fat), 10 mg cholesterol, 281 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Apple Rice Salad in Taste of Home Christmas Annual Annual 2010, p105