THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change.
I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table.
-Flois Price, Morgan, Texas
"A friend fixed this for a company outing a few years ago, and it has since become my favorite picnic salad," writes Suzanne Strocsher of Bothell, Washington. Jars of marinated mushrooms and artichoke hearts, along with fresh vegetables, turn prepared rice mix into something special.
"Juicy red grapes, crunchy cashews and water chestnuts and a touch of tarragon make this wild rice salad a big hit at our family reunion," reports Mary Ann Morgan of Powder Springs, Georgia. "I fix it often at home for potluck dinners."
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
"I found a recipe in the newspaper that sounded great, but the ingredients were too high in fat for us," writes Karen Schmidt of Plymouth, Wisconsin. "So I adapted it and created this salad with good-for-you ingredients like brown rice and turkey pepperoni."
"We have an apple orchard in our family, so I'm always looking for ways to use the fruit," writes Elaine Stichter of Milford, Indiana. "This crisp and crunchy dish is one of my favorite salads. Sometimes I double the batch so I have leftovers!"
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