No ImageWild Rice Salad

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  1. Marsha

    I am making for a Christmas Eve open house. Can I make ahead of time and refrigerate over night?
    Thank you.

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  2. Anita Flantz

    I had a lot of this salad left. I am not fond of raw onion so I pit it in the wok pan, stir fried it for a few minutes, added water and let it simmer about five minutes. Better than the salad and now it can frozen for later use. Maybe I will add some chicken.

  3. Eileen

    This is my first time making wild rice salad as well. It was delicious! I love the ingredient combination. My only substitution was slivered almonds for the pine nuts (pine nuts have gotten crazy expensive in these parts.) I also cooked the rice longer — 50 minutes total, with the last 5 minutes uncovered. Next time, I might reduce the olive oil — its flavor was more dominant than I would have liked. Overall, I loved this recipe though. It’s a keeper!

  4. Margot

    This is a great salad to improvise with.

    I didn’t have all of the ingredients, so I made due with what I had. This is my new motto when I’m cooking. Instead of running up the store, for say, green onions, I’ll thinly slice some leeks instead that I have in the fridge.

    I loved this rice salad! The dressing is what really stars. I also added a few diced fresh strawberries…and I have to tell you…it’s delicious!

  5. Kathy

    I made this for Bunco Christmas party last night and Oh Boy was it a hit! Everyone loved it. I put orange flavored cranberries in and it really popped the flavor. Also such a beautiful salad presentation-wise.


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