My husband has grown rice, soybeans, cotton and maize on our farm, located on the Gulf Coast of Texas. I've tried to fix rice in many different ways to promote the rice industry. This is one of our favorite dishes.
I created this salad recipe to feature wild rice, a delicious state crop, plus other harvest ingredients like apples and pecans. I make bushels of it each August when the small nearby village of Dorset (population 22) hosts several thousand visitors at the Taste of Dorset festival.
-Larren Wood, Nevis, Minnesota
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
This refreshing salad is wonderful served year-round. I have taken it to potluck suppers and made it for family barbecues, picnics and dinner parties. People seem to enjoy the combination of flavors in this dish. I like that it can be made ahead and still taste like I really fussed.
-Margery Richmond, Lacombe, Alberta
Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners.
-Laura Panfil, Niles, Michigan
"Cool and refreshing"—that describes this leftovers salad pretty well! It's full of cold ingredients. Prepare it as a side dish or serve it along with homemade bread as a main course.
I frequently make my salad for family luncheons. That's only appropriate—the recipe was passed down to me by my mom, who got it from her mom!
I'm a full-time wife and mom (plus home-school teacher!) with five sons, who range in age from 9 to 1.
Wild rice is native to the Midwest, so this dish is popular in our area. We eat it cold or warm it up just enough to soften the cheese and blend the flavors a little more. Serve it as the main event or even as a side for chicken or turkey. —Kathi Saari, Ames, Iowa
I first tried this recipe at a luncheon during a holiday home tour. Since cranberries grow well in this area, I love to use the dried variety to give recipes like this hearty salad color and tang. It's a thrill to make it for visitors.
-Lyn Graebert, Park Falls, Wisconsin