ALMOND & APPLE WILD RICE SALAD
It's healthy and delicious! Use a mixture of red and green apples to give it a pop of color. -Dan Wellberg, Elk River, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook wild rice according to package directions. Transfer to a large bowl; cool completely., Meanwhile, in a small bowl, toss apples with 2 tablespoons orange juice. In another bowl, whisk the remaining orange juice, oil, vinegar, honey, salt and pepper. , Add apples and celery to rice. Drizzle with dressing; toss to combine. Refrigerate, covered, until chilled. Sprinkle with almonds; serve with toppings if desired.
Nutrition Facts :
CONTEST-WINNING WILD RICE APPLE SALAD
"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!"
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 130 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
WILD RICE SALAD
This wild rice dish is even better when dressed a day ahead; cover and refrigerate. Then bring to room temperature and garnish with almonds before serving.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
- In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
- Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.
APPLE RICE SALAD
With the classic combination of apples, celery and walnuts, this creamy side tastes like a jazzed up version of Waldorf salad. It complements most meat entrees or can be served on a bed of lettuce as a vegetarian dish.-Linda Bankauskas, Ann Arbor, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, apples, walnuts, celery, cranberries and juice. In a small bowl, combine the remaining ingredients. Add to rice mixture and toss to coat. Refrigerate for at least 1 hour before serving.
Nutrition Facts :
SNOQUALMIE WILD RICE APPLE SALAD
Adapted from "Simply Classic," by the Seattle Junior League. The Snoqualmie refers to many aspects in the area - it's a town, a river, beautiful waterfalls, and a local native American tribe.
Provided by Julesong
Categories Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put rice in a bowl and rinse under running water for 2 minutes, then drain.
- Pour rice into a large saucepan, add the water and salt, and bring to a boil.
- Reduce heat to low and simmer for 35 minutes or until rice is just tender and al dente (how long to simmer, exactly, depends on your wild rice; the water will probably not be all absorbed).
- Drain and place in a large bowl, then add the prepared apple, red bell pepper, currants (raisins can be substituted, but will be sweeter and salad won't taste the same - currants are preferred), pecans, and onion; stir to combine.
- In a separate bowl, whisk together the balsamic, oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad mixture and stir well.
- Serve immediately or chill up to 4 hours (I prefer it chilled for at least an hour, then tossed again before serving).
- Note: also good with 1/4 cup dried cranberries.
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