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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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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. 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:
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.
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