Publisher Photo
Publisher Photo
With the classic combination of apples, celery and walnuts, this creamy side tastes like a jazzed up version of Waldorf salad. It complements most meat entrees or can be served on a bed of lettuce as a vegetarian dish.—Linda Bankauskas, Ann Arbor, Michigan
Recommended: 30 Fall Harvest Salads
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 cups cooked wild rice
  • 2 cups chopped apples
  • 1 cup chopped walnuts
  • 2 celery ribs, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup unsweetened apple juice
  • 3/4 cup (6 ounces) plain yogurt
  • 3/4 cup mayonnaise
  • 4 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Directions

In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.
To Make Ahead: Cook rice ahead of time and refrigerate for up to 3 days.
Originally published as Apple Rice Salad in Taste of Home Christmas Annual Annual 2010, p105

Nutritional Facts

3/4 cup: 376 calories, 26g fat (3g saturated fat), 10mg cholesterol, 281mg sodium, 31g carbohydrate (14g sugars, 3g fiber), 7g protein.

  • 3 cups cooked wild rice
  • 2 cups chopped apples
  • 1 cup chopped walnuts
  • 2 celery ribs, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup unsweetened apple juice
  • 3/4 cup (6 ounces) plain yogurt
  • 3/4 cup mayonnaise
  • 4 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  1. In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.
To Make Ahead: Cook rice ahead of time and refrigerate for up to 3 days.
Originally published as Apple Rice Salad in Taste of Home Christmas Annual Annual 2010, p105

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