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Wild rice is native to the Midwest, so this recipe is perfect for our area. We eat this cold or warmed just enough to soften the cheese and further blend the flavors. It can be served as a main dish or as a accompaniment to chicken or turkey.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 cup) equals 310 calories, 21 g fat (5 g saturated fat), 24 mg cholesterol, 634 mg sodium, 21 g carbohydrate, 2 g fiber, 11 g protein.
Originally published as Wild Rice Salad in Country April/May 1995, p49
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