Wild Rice Seafood Salad Recipe

Wild Rice Seafood Salad Recipe
Wild Rice Seafood Salad Recipe photo by Taste of Home
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Wild Rice Seafood Salad Recipe

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With the rich Native American heritage of our state, a Minnesota wild rice recipe is in order. Wild rice grows naturally in our shallow lakes and was a staple of Indian diets.
MAKES:
4-5 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4-5 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 3 cups cooked wild rice
  • 2 packages (5 ounces each) frozen cooked salad shrimp, thawed
  • 2 cups flaked imitation crabmeat
  • 1/2 cup each chopped sweet yellow, green and red peppers
  • 1/2 cup chopped onion
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large serving bowl, combine the rice, shrimp, crab, peppers and onion.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 4-5 servings.
Originally published as Wild Rice Seafood Salad in Country June/July 2002, p49

Nutritional Facts

1 cup: 313 calories, 12g fat (2g saturated fat), 63mg cholesterol, 916mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 17g protein.

  • 3 cups cooked wild rice
  • 2 packages (5 ounces each) frozen cooked salad shrimp, thawed
  • 2 cups flaked imitation crabmeat
  • 1/2 cup each chopped sweet yellow, green and red peppers
  • 1/2 cup chopped onion
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large serving bowl, combine the rice, shrimp, crab, peppers and onion.
  2. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 4-5 servings.
Originally published as Wild Rice Seafood Salad in Country June/July 2002, p49

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