WILD RICE SALAD WITH GRAPES RECIPES

WALDORF SALAD WITH GRAPES AND WILD RICE | MIDWEST LIVING

Waldorf Salad with Grapes and Wild Rice | Midwest Living image

This salad is all about balance--sweet vs. tart and crunchy vs. chewy. Take it to a potluck or serve it at the holiday table.

Provided by Midwest Living

Categories Food

Total Time 1 hours 0 minutes

Yield 6 1/2 cups salad

Number Of Ingredients 13

Ingredients

½ cup dried wild rice
½ cup broken walnuts or pecans
¼ cup mayonnaise
3 tablespoons plain Greek yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon honey
¼ teaspoon salt
? teaspoon black pepper
2 cups seedless red grapes, halved
1 medium apple, cored and chopped
2 stalks celery with leaves, chopped
1 green onion, sliced

Steps:

Cook wild rice according to package directions. Let cool. Meanwhile, toast walnuts in a dry skillet over medium heat, stirring often, about 5 minutes.
In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.

Nutrition Facts : Calories 347 calories, CarbohydrateContent 40 g, CholesterolContent 7 mg, FatContent 20 g, ProteinContent 6 g, SaturatedFatContent 3 g, SodiumContent 257 mg, SugarContent 20 g

WILD RICE SALAD WITH BEETS, GRAPES AND PECANS RECIPE ...

Wild Rice Salad with Beets, Grapes and Pecans Recipe ... image

This wild rice dish from Food & Wine’s Justin Chapple will be the prettiest and brightest-tasting side dish on the Thanksgiving table, but it’s equally good any time of the year. Slideshow: More Rice Recipes

Provided by Justin Chapple

Categories Wild Rice

Total Time 1 hours 0 minutes

Yield 8 to 10

Number Of Ingredients 10

Ingredients

2 cups wild rice (12 ounces), rinsed and drained
Kosher salt
Pepper
12 baby golden beets
1/4 cup extra-virgin olive oil, plus more for rubbing
1 1/2 cups pecans
1/4 cup plus 1 tablespoon apple cider vinegar
1 small shallot, minced
2 cups seedless green grapes (10 ounces), halved
5 ounces arugula (not baby), thick stems discarded, leaves chopped

Steps:

Preheat the oven to 400°. In a large saucepan, cover the rice with at least 3 inches of water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the rice is tender, about 45 minutes. Drain well, then spread on a large â€¨baking sheet to cool; stir occasionally.
Meanwhile, rub the beets with olive oil and season with salt and pepper. Roast for about 30 minutes, until just tender. Let cool, then rub off the skins and cut into 1/2-inch wedges.
Spread the pecans in a pie plate. Bake for about 10 minutes, until fragrant and browned. Let cool, then coarsely chop.
In a large serving bowl, whisk the vinegar with the shallot and let stand for 5 minutes. Whisk in the 1/4 cup of olive oil. Add the rice, beets and grapes and toss well. Season with salt and pepper; toss again. Fold in the arugula and pecans and serve.

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WALDORF SALAD WITH GRAPES AND WILD RICE | MIDWEST LIVING

This salad is all about balance--sweet vs. tart and crunchy vs. chewy. Take it to a potluck or serve it at the holiday table.
From midwestliving.com
Total Time 1 hours 0 minutes
Category Food
Calories 347 calories per serving

In a medium bowl, whisk mayonnaise, yogurt, lemon zest, lemon juice, honey, salt and black pepper. Stir in rice, nuts, grapes, apple, celery and green onion. Garnish with additional celery leaves.

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WILD RICE DRESSING WITH ROASTED GRAPES AND WALNUTS RECIPE ...

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WILD RICE WITH ROASTED GRAPES, PECANS, AND SAGE - RECIPE ...

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