Best Nutty Wild Rice Salad With Kiwifruit And Red Grapes Recipes

WILD RICE SALAD

Wild Rice Salad image

Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.

Provided by GINNYKAE

Categories Salad Grains Rice Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 9

Ingredients

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

Steps:

Cook rice according to package directions. Remove from heat and set aside to cool.
In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
Before serving, sprinkle slivered almonds over the top of the salad.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g

NUTTY WILD RICE SALAD

Nutty Wild Rice Salad image

This recipe is from the Creme de Colorado Cookbook. It is a very easy salad to fix with an unusual flavor. I always have requests for the recipe when I take it to a potluck. The dressing and rice can be prepared ahead of time and combined with the final "fresh" ingredients added just before serving. It can be served in a bowl, or in individual "lettuce cups".

Provided by Susan Dillard

Categories Low Cholesterol

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup wild rice
2 cups beef bouillon
1 cup frozen peas, thawed
2 stalks celery, thinly sliced diagonally
4 green onions, sliced
1/4 cup slivered almonds, toasted
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1/4 cup vegetable oil
2 teaspoons sesame oil

Steps:

In a medium saucepan, cover rice with cold water to a depth of one inch above rice. Bring to a boil. Drain water from rice and add bouillon. Simmer covered, until liquid is absorbed, about 1 hour. You may have to uncover and raise heat a little to boil off excess liquid.
Combine all dressing ingredients and mix well.
While rice is warm, pour on dressing and mix well; let cool.
In medium bowl, combine rice with peas, celery and green onions. Mix well and refrigerate. When ready to serve, mix in some of the almonds and put remainder on top.

Nutrition Facts : Calories 296.8, Fat 19.8, SaturatedFat 2.5, Cholesterol 0.2, Sodium 613.7, Carbohydrate 24.4, Fiber 4.3, Sugar 4.6, Protein 7.3