Wild Rice Waldorf Recipe

4.5 2 2
Wild Rice Waldorf Recipe
Wild Rice Waldorf Recipe photo by Taste of Home
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Wild Rice Waldorf Recipe

Read Reviews
4.5 2 2
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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. Yield: 10-12 servings.
Originally published as Wild Rice Waldorf in Country Extra November 1999, p49

Nutritional Facts

1/2 cup: 192 calories, 12g fat (2g saturated fat), 10mg cholesterol, 59mg sodium, 19g carbohydrate (11g sugars, 2g fiber), 3g protein.

  • 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
  1. Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use); set pineapple aside.
  2. 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.
  3. Just before serving, stir in walnuts. Serve in a lettuce-lined bowl if desired. Yield: 10-12 servings.
Originally published as Wild Rice Waldorf in Country Extra November 1999, p49

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MY REVIEW
s_pants User ID: 174050 263572
Reviewed 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."

MY REVIEW
cdaredhead User ID: 2004160 36523
Reviewed 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."

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