Fruited Wild Rice Salad Recipe
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
- 1. 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.
1 serving (3/4 cup) equals 280 calories, 14 g fat (1 g saturated fat), 0 cholesterol, 3 mg sodium, 39 g carbohydrate, 3 g fiber, 4 g protein.
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