- 1 can (8 ounces) pineapple chunks
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 2 cups cooked wild rice
- 2 medium green apples, diced
- 2 medium red apples, diced
- 1 celery rib, thinly sliced
- 1/2 cup chopped walnuts
- Lettuce leaves, optional
- Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use); set pineapple aside.
- In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice and reserved pineapple juice. In a large bowl, combine the rice, apples, celery and pineapple. Add the dressing and toss to coat. Cover and refrigerate for 2 hours.
- Just before serving, stir in walnuts. Serve in a lettuce-lined bowl if desired. Yield: 10-12 servings.
Originally published as Wild Rice Waldorf in Country Extra November 1999, p49
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