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Wild Rice Waldorf

I used to live in Minnesota, where a lot of wild rice is grown. The addition of wild rice to this salad gives it a robust flavor.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    10-12 servings


  • 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.

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Average Rating:
  • s_pants
    Mar 17, 2017

    This was very good and a different type of salad. I forgot to add the nuts, but didn't miss them. I'm sure it would be great with them as well.

  • flavorishous
    Aug 15, 2012

    No comment left

  • cdaredhead
    Nov 7, 2010

    The flavors are excellent. I didn't have lemon juice, I used lime instead. I have had several requests for the recipe, and it will definitely be on my holiday table.