Contest-Winning Wild Rice Apple Salad Recipe

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Contest-Winning Wild Rice Apple Salad Recipe
Contest-Winning Wild Rice Apple Salad Recipe photo by Taste of Home
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Contest-Winning Wild Rice Apple Salad Recipe

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"We have an apple orchard in our family, so I'm always looking for ways to use the fruit," writes Elaine Stichter of Milford, Indiana. "This crisp and crunchy dish is one of my favorite salads. Sometimes I double the batch so I have leftovers!"
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2/3 cup cooked wild rice, chilled
  • 1/2 cup coarsely chopped apple
  • 1/3 cup sliced celery
  • 2 teaspoons dried currants
  • 1 teaspoon sunflower kernels
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon olive oil
  • 1 small garlic clove, minced
  • 3/4 teaspoon honey
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon grated orange peel
  • Dash salt

Directions

In a small bowl, combine the wild rice, apple, celery, currants and sunflower kernels. In another bowl, whisk the remaining ingredients. Drizzle over rice mixture; toss to coat. Serve immediately. Yield: 2 servings.
Originally published as Wild Rice Apple Salad in Cooking for 2 Fall 2007, p33

Nutritional Facts

3/4 cup: 130 calories, 4g fat (0 saturated fat), 0 cholesterol, 150mg sodium, 23g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 2/3 cup cooked wild rice, chilled
  • 1/2 cup coarsely chopped apple
  • 1/3 cup sliced celery
  • 2 teaspoons dried currants
  • 1 teaspoon sunflower kernels
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon olive oil
  • 1 small garlic clove, minced
  • 3/4 teaspoon honey
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon grated orange peel
  • Dash salt
  1. In a small bowl, combine the wild rice, apple, celery, currants and sunflower kernels. In another bowl, whisk the remaining ingredients. Drizzle over rice mixture; toss to coat. Serve immediately. Yield: 2 servings.
Originally published as Wild Rice Apple Salad in Cooking for 2 Fall 2007, p33

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