Wild Rice Crab Salad Recipe

Wild Rice Crab Salad Recipe photo by Taste of Home

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We have an abundance of wild rice in the northern part of Minnesota, and I use it in many of my recipes. This recipe is from my daughter-in-law. —LaVerna Mjones, Moorhead, Minnesota

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Wild Rice Crab Salad Recipe

Prep: 45 min. + chilling

Yield: 12 Servings

5 40 45

Ingredients

1-1/2 cups uncooked wild rice
1 pound cooked fresh or canned crabmeat
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1/4 cup chopped onion
1 bottle (16 ounces) ranch salad dressing
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Cook rice according to package directions; drain and rinse in cold water.
In a large bowl, combine the rice, crab, broccoli, cauliflower and onion. Combine the salad dressing, sugar, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for 4 hours before serving. Yield: 12 servings.

Nutritional Facts 1 cup equals 337 calories, 22 g fat (3 g saturated fat), 44 mg cholesterol, 532 mg sodium, 23 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Wild Rice Crab Salad in Country February/March 2009, p51

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Reviews for Wild Rice Crab Salad

Wild Rice Crab Salad

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(1-1) of 1 reviews

Reviewed on Aug. 02, 2010 by tkarinas

I would definitely make this recipe again. The only thing I'd change would be the crab, as my third son is deathly allergic to seafood. Other than that, it's a delicious salad and one my family absolutely loves.