Wild Rice Salad Recipe

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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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  • 6 Servings
  • Prep: 10 min. + chilling

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.

Nutrition 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.

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

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