Wild Rice Salad Recipe

Wild Rice Salad Recipe photo by Taste of Home

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Since I spend part of my summers in northern Minnesota near the wild rice fields. I have tried many recipes featuring this delicious, nutty-flavored grain in the past 46 years. This salad is often requested by family and friends! —Florence Jacoby, Granite Falls, Minnesota

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Wild Rice Salad Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

1 cup uncooked wild rice
Seasoned salt, optional
2 cups diced cooked chicken
1-1/2 cups halved green grapes
1 cup sliced water chestnuts, drained
3/4 cup reduced-fat mayonnaise
1 cup cashews, optional
Lettuce leaves

Directions

Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill.
Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad. Yield: 6 servings.

Diabetic Exchanges: One serving (prepared without cashews or additional salt) equals 2 lean meat, 1 starch, 1 fruit, 1 vegetable, 1 fat; also, 318 calories, 229 mg sodium, 38 mg cholesterol, 40 gm carbohydrate, 19 gm protein, 10 gm fat.

Originally published as Wild Rice Salad in Taste of Home February/March 1993, p29

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Wild Rice Salad

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(1-1) of 1 reviews

Reviewed on May. 21, 2010 by bernstrom

I made this for a Women's Ministries meal and it was great. I used black grapes and it tasted very good. Very easy to make ahead and mix at the last minute.