Cold Wild Rice Salad

Grapes and mandarin oranges give this make-ahead medley a hint of sweetness. It's the perfect partner for beef, pork, chicken, or fish.

1 (6 ounce) package long grain and wild rice mix
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup chopped celery (1 stalk)
1/2 cup sliced green onions (4 medium)
1/2 cup seedless red grapes, halved
3 tablespoons olive oil
3 tablespoons lemon juice
1/4 teaspoon pepper
1 (11 ounce) can mandarin orange sections, drained
2/3 cup toasted chopped pecans

Prepare rice mix according to package directions, except do not add oil or butter. Cool.

In a large bowl, stir together rice mixture, water chestnuts, celery, green onions, and grapes. In a screw-top jar, combine olive oil, lemon juice, and pepper. Cover; shake well. Pour lemon juice mixture over rice mixture; toss to coat.

Cover and chill in the refrigerator for at least 4 hours or up to 24 hours. To serve, gently stir in mandarin oranges and pecans.

Makes 8 to 10 side-dish servings.

3 c. cooked wild rice
1/4 c. slivered almonds
1/4 c. celery, chopped fine
1/4 c. green scallions, chopped
3 tbsp. balsamic vinegar
1/4 c. apricots, chopped (optional)
Mix all ingredients except vinegar. Toss in vinegar. Let marinate for at least 15 minutes.


WILD RICE SALAD (COLD)

1 lb. wild rice, cooked with salt & dried onion
2 c. of both chopped broccoli & cauliflower
1/4 c. onion, chopped
1 pkg. crab legs (6); or 8 oz. frozen or fresh crab legs, cut into 1/4 inch
pieces
3 c. prepared Hidden Valley ranch dressing
1 c. mild tomato relish or red hamburger relish
2 tsp. lemon juice
2 tbsp. sugar
Mix all and add crab last.
This is a good keeper and is good with frozen fruit salad, sweet breads or rolls.
Shrimp can be substituted.

COLD WILD RICE SALAD

2/3 c. wild rice
1 c. chopped cold chicken
1 to 1 1/2 c. halved seedless grapes
1 to 1 1/2 tsp. Lawry's seasoning salt
1 c. Miracle Whip
Cook and chill wild rice and combine with chicken and grapes. Toss lightly with Lawry's seasoning salt and Miracle Whip. Chill and serve.

Hope these help you... Happy Cooking