Print Options

Back to Wild Rice Crab Salad >

Include these items:

Select reviews >

Taste of Home Logo

Wild Rice Crab Salad

 Wild Rice Crab Salad
We have an abundance of wild rice in the northern part of Minnesota, and I use it in many of my recipes. This recipe is from my daughter-in-law. —LaVerna Mjones, Moorhead, Minnesota
12 ServingsPrep: 45 min. + chilling

Ingredients

  • 1-1/2 cups uncooked wild rice
  • 1 pound cooked fresh or canned crabmeat
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1/4 cup chopped onion
  • 1 bottle (16 ounces) ranch salad dressing
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Cook rice according to package directions; drain and rinse in cold
  • water.
  • In a large bowl, combine the rice, crab, broccoli, cauliflower and
  • onion. Combine the salad dressing, sugar, salt and pepper; pour over
  • salad and toss to coat. Cover and refrigerate for 4 hours before
  • serving. Yield: 12 servings.
Nutritional Facts: 1 cup equals 337 calories, 22 g fat (3 g saturated fat), 44 mg cholesterol, 532 mg sodium, 23 g carbohydrate, 2 g fiber, 11 g protein.