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
- 1/4 cup olive oil
- 1/3 cup orange juice
- 2 tablespoons honey
- 1 cup uncooked wild rice
- 2 Golden Delicious apples, chopped
- Juice of 1 lemon
- 1 cup golden raisins
- 1 cup seedless red grapes, halved
- 2 tablespoons each minced fresh mint, parsley and chives
- Salt and pepper to taste
- 1 cup pecan halves
- Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly. Yield: 8-10 servings.
Originally published as Fruited Wild Rice Salad in Taste of Home June/July 1995, p29
Reviews for Fruited Wild Rice Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 12, 2016
"Over the years, I have brought this salad to many pot lucks. People appreciate something a bit healthy to eat. Make this the day before to taste amazing. I usually leave out the pecans since lots of people don't eat nuts."