- 2 cups cooked wild rice
- 4 hard-cooked eggs, chopped
- 1 cup cubed cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup sliced pimiento-stuffed olives
- 1/2 cup chopped pecans
- In a bowl, combine rice, eggs, cheese, mayonnaise and olives; mix well. Cover and chill for at least 2 hours.
- Just before serving, add the pecans and toss. Yield: 6 servings.
Originally published as Wild Rice Salad in Taste of Home February/March 1997, p59
Reviews for Quick 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