Recipe by Scott N
"Everyone really enjoys this salad; it features wild rice, chicken, and cashews along with plump juicy red grapes. Besides wild rice, the real star of this salad is the dressing that uses curry powder to provide a delicious and unique flavor. And like a lot of dishes, it is best served after sitting overnight to ensure all the flavors get a chance to know each other!!"
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cubed, cooked chicken
seedless red grapes
roasted salted cashews
1 (8 ounce) can
sliced water chestnuts, drained
1 1/2 teaspoons
I love wild rice salads, and this was a very tasty one. I left out water chestnuts (not my favorite food item), but otherwise I kept to the recipe. I used this to extend some leftovers, and I was a happy camper! My rice, by the way, was from Wisconsin (sorry Minnesota!), and it was a darker variety than what I'm normally used to. I would definitely make this again! I think apples would be good with this, too. Thanks, Scott N!
This was a good salad. I made it exactly as written for a family gathering, and people enjoyed it. I also doubled the recipe and took it to a church function - no leftovers! I'm going to make it again this weekend and will use pecans. I love the crunch that the nuts and water chestnuts add. I also love not having to halve the grapes. Saves time and just as easy to eat!
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Minnesota Wild Rice Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 392
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