Ham and Wild Rice Salad Recipe

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Ham and Wild Rice Salad Recipe

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We cut the grass on our farm only once a year. That's because we want our aquatic grass to produce nutty, tasty grains of wild rice. I look forward to my wife, Marian, making this salad.—Art Hedstrom, St. Paul, Minnesota
MAKES:
4-5 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4-5 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 3/4 cup golden raisins
  • 1-1/2 cups hot water
  • 4 cups cooked wild rice
  • 2 cups julienned fully cooked ham
  • 4 green onions, thinly sliced
  • 1/3 cup olive oil
  • 1/4 cup cider or white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Lettuce leaves and toasted pecan halves

Directions

In a large bowl, soak the raisins in water for 5 minutes; drain. Add rice, ham and onions. In a small bowl or jar with tight-fitting lid, combine oil, vinegar, salt and pepper; mix well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; garnish with pecans. Yield: 4-5 servings.
Originally published as Ham and Wild Rice Salad in Taste of Home December/January 1999, p65

  • 3/4 cup golden raisins
  • 1-1/2 cups hot water
  • 4 cups cooked wild rice
  • 2 cups julienned fully cooked ham
  • 4 green onions, thinly sliced
  • 1/3 cup olive oil
  • 1/4 cup cider or white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Lettuce leaves and toasted pecan halves
  1. In a large bowl, soak the raisins in water for 5 minutes; drain. Add rice, ham and onions. In a small bowl or jar with tight-fitting lid, combine oil, vinegar, salt and pepper; mix well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; garnish with pecans. Yield: 4-5 servings.
Originally published as Ham and Wild Rice Salad in Taste of Home December/January 1999, p65

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