Wild Rice Apple Salad Recipe

3.5 1 2
Wild Rice Apple Salad Recipe
Wild Rice Apple Salad Recipe photo by Taste of Home
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Wild Rice Apple Salad Recipe

Read Reviews
3.5 1 2
Publisher Photo
You're in for a treat if you've never tasted wild rice from Minnesota! Wild rice is actually a cereal grain that's full of fiber and minerals. It's not only healthful, but delicious-especially when prepared in this dish.
Recommended: 30 Fall Harvest Salads
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min. + chilling

Ingredients

  • 2/3 cup wild rice
  • 2 cups water
  • 2 tart unpeeled apples, chopped (mix red and green apples)
  • 2 stalks celery, sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • DRESSING:
  • 1/2 cup low-fat yogurt
  • 1/2 cup light mayonnaise

Directions

Wash rice thoroughly by running cold water over rice in strainer. Place rice in saucepan with 2 cups water; bring to boil. Reduce heat to simmer; cook, covered, for 35 minutes or until kernels are tender. Uncover; fluff with fork. Drain any excess liquid. Toss cooked rice with apples, celery, brown sugar and lemon juice. Combine dressing ingredients; mix with salad ingredients. Refrigerate at least 2 hours before serving. Yield: 6-8 servings.
Originally published as Wild Rice Salad in Country August/September 1990, p51

Nutritional Facts

3/4 cup: 198 calories, 7g fat (0 saturated fat), 7mg cholesterol, 140mg sodium, 32g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1 fat.

  • 2/3 cup wild rice
  • 2 cups water
  • 2 tart unpeeled apples, chopped (mix red and green apples)
  • 2 stalks celery, sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • DRESSING:
  • 1/2 cup low-fat yogurt
  • 1/2 cup light mayonnaise
  1. Wash rice thoroughly by running cold water over rice in strainer. Place rice in saucepan with 2 cups water; bring to boil. Reduce heat to simmer; cook, covered, for 35 minutes or until kernels are tender. Uncover; fluff with fork. Drain any excess liquid. Toss cooked rice with apples, celery, brown sugar and lemon juice. Combine dressing ingredients; mix with salad ingredients. Refrigerate at least 2 hours before serving. Yield: 6-8 servings.
Originally published as Wild Rice Salad in Country August/September 1990, p51

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nanabobbie User ID: 5098189 41447
Reviewed Apr. 27, 2010

"Love this salad. Had it at a brunch, had to have the recipe. But my friend had used sour cream in place of the yogurt. I like it,not crazy about yogurt. making this salad for the week-end.."

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