Wild Rice & Apple Salad

Wild Rice & Apple Salad
Serves 4 to 6

This recipe, submitted by Minneapolis-based food writer Beth Dooley, makes great use of leftover wild rice for a light luncheon salad or hearty side dish. It holds up nicely on a holiday buffet

2 cups cooked wild rice
1 large tart apple, cored and cut into 1/4-inch chunks
1 stalk celery, coarsely chopped
1 small red onion, peeled and coarsely chopped
1/4 –cup craisins (dried cranberries)
1/4-cup Cider Vinaigrette (see below)
Salt and freshly ground black pepper to taste
1/4-cup toasted walnuts*, chopped

In a large bowl, toss together the wild rice, apple, celery, onion, and craisins with the vinaigrette. Season to taste with salt and freshly ground black pepper. Scatter the toasted walnuts over the top.


Cider Vinaigrette
Makes 1/2-cup (leftovers store in the refrigerator indefinitely)

1 tablespoon apple cider
1 tablespoon cider vinegar
1 teaspoon Dijon style mustard
1 teaspoon honey
1/4 –cup walnut or vegetable oil

In a small bowl, whisk together the cider, cider vinegar, mustard and honey. Whisk in the oil in a slow, steady stream.

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