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Quick Wild Rice Salad Recipe

Mom harvested her own wild rice when we were kids. So wild rice dishes were a special treat for us. This is still one of my favorite foods. I assure you you'll enjoy this hearty, satisfying salad anytime of year.—Jean Halldorson, Mozart, Saskatchewan

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Quick Wild Rice Salad Recipe

Prep: 10 min. + chilling

Yield: 6 Servings

10 10

Ingredients

2 cups cooked wild rice
4 hard-cooked eggs, chopped
1 cup cubed cheddar cheese
1/2 cup mayonnaise
1/4 cup sliced pimiento-stuffed olives
1/2 cup chopped pecans

Directions

In a bowl, combine rice, eggs, cheese, mayonnaise and olives; mix well. Cover and chill for at least 2 hours.
Just before serving, add the pecans and toss. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 408 calories, 34 g fat (8 g saturated fat), 171 mg cholesterol, 399 mg sodium, 14 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Wild Rice Salad in Taste of Home February/March 1997, p59