Quick Wild Rice Salad Recipe

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Quick Wild Rice Salad Recipe

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Mom harvested her own wild rice when we were kids. So wild rice dishes were a special treat for us. This is still one of my favorite foods. I assure you you'll enjoy this hearty, satisfying salad anytime of year.—Jean Halldorson, Mozart, Saskatchewan
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 408 calories, 34g fat (8g saturated fat), 171mg cholesterol, 399mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 13g protein.

  • 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
  1. In a bowl, combine rice, eggs, cheese, mayonnaise and olives; mix well. Cover and chill for at least 2 hours.
  2. 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

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