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Wild Rice Seafood Salad

Wild Rice Seafood Salad
With the rich Native American heritage of our state, a Minnesota wild rice recipe is in order. Wild rice grows naturally in our shallow lakes and was a staple of Indian diets.
4-5 ServingsPrep: 10 min. + chilling

Ingredients

  • 3 cups cooked wild rice
  • 2 packages (5 ounces each) frozen cooked salad shrimp, thawed
  • 2 cups flaked imitation crabmeat
  • 1/2 cup each chopped sweet yellow, green and red peppers
  • 1/2 cup chopped onion
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large serving bowl, combine the rice, shrimp, crab, peppers and
  • onion.
  • In a jar with a tight-fitting lid, combine the remaining ingredients;
  • shake well. Pour over rice mixture and toss to coat. Cover and
  • refrigerate for at least 2 hours before serving. Yield: 4-5
  • servings.
© Taste of Home 2012

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Wild Rice Seafood Salad (continued)

Nutrition Facts: 1 serving (1 cup) equals 313 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 916 mg sodium, 36 g carbohydrate, 3 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012