- For Salad:
- 1 cup wild rice
- 1/2 cup long-grain white rice
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 apple peeled and chopped
- 1 red bell pepper, chopped
- For Dressing:
- 1/4 teaspoon salt 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 1 garlic clove, crushed
- 1/4 cup olive or safflower oil
- 2 tablespoons vinegar
FOR SALAD: Cook the wild rice and white rice in 1 qt. boiling water until just tender-about 40 minutes. Drain and allow to cool. Place rice in bowl with celery, onion, apple and bell pepper and mix well.
FOR DRESSING: Combine remaining ingredients, pour over salad and mix well.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
395 calories; 24g total fat; 11mg cholesterol; 162mg sodium; 40g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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