This is such a wonderful and unusual side dish that is perfect for the long hot days of summer. I used to buy this at a local specialty store and then they quit making it. Boy was I bummed. I just loved this stuff. I guess I’ll just have to recreate it for myself. So I did. I knew the basic ingredients, what I didn’t have was what they dressed it with. So, I turned to my all time favorite Hendrickson’s Sweet Vinegar & Olive Oil Salad Dressing
This is a Midwest product from St Charles, MO. If you can’t find it in your local grocery store it is available on Amazon or through Walmart online.
Wild Rice Salad is the perfect side dish for summer. It’s cool; sweet; savory; and has a wonderful crunch. This time I served it with Lamb Kabob’s but it would be just as good with Steak, Chicken or Pork.
Don’t let the time element put you off, 2 hours of it is spent in the fridge and you need that time to let all the flavors marry. Plus it’s a great make head dish that will really impress your guests. It’s also perfect for a Pot Luck or Barbecue as it doesn’t have anything in it that will spoil if it’s left out for more than 2 hours. So avoid the worry of food poisoning that I always have if I’m taking Potato Salad to a Barbecue by taking Wild Rice Salad instead, trust me no one else will be bringing anything else like it and it will be a hit!
Wild Rice Salad
- 1 4 oz package Wild Rice
- 3/4 Granny Smith Apple
- 1/2 Orange or Red Bell Pepper
- 2 Stalks Celery
- 4 Green Onions
- 1/2 cup Golden Raisins or Craisins
- 1/2 Cup Chopped Pecans
- 6 tbsp Hendrickson's Sweet Vinegar & Olive Oil Dressing (Divided)
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Cook your wild rice according to package instructions but only for 30 minutes. You don't want your rice to be mushy. Remove from the heat and drain through a strainer into a large bowl for your salad. While the rice is still hot pour 4 tbsps of the Hendrickson's Salad dressing over the rice and stir well. Let stand for 30-45 minutes stirring occasionally until the dressing has been absorbed and the rice has cooled. While the rice is cooling dice the apple, bell pepper, celery, green onion and pecans and add to the rice with the Craisins, stir well and add the last 2 tbs of the Hendrickson's to the mixture. Stir again and place in the fridge for a 2 hours.
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