Reviewed: Apr. 24, 2013

Make more dressing than recommended. Doesn't flavor the salad as is. Extra dressing helps to increase the flavor. Made with dried cranberries and mandarin oranges.

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Reviewer:

kathyk

Cooking Level: Intermediate

Reviewed: Nov. 19, 2012

Excellent, easy salad. I added a little fresh lemon zest too. I added the honey and lemon while the rice was warm so really absorbed the flavors nicely.

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Reviewer:

Snarky

Cooking Level: Expert

Reviewed: Jan. 2, 2012

This is a wonderful summer salad. I have made it many times with rave comments and requests for the recipe.

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Reviewer:

Jan

Reviewed: Mar. 11, 2010

I served the sauce on the side. Everyone tried it, but chose to not add it to their entire portion. Fun way to serve rice and kiwi, though. Used a "wild blend of gourmet brown rice," so it was kind of sticky. Guessing that's not the case with regular wild rice, but we like brown rice. This has opened my eyes to serving rice with fruit! Pecans were great as a topping. Will not make the sauce again. Will also try the dried canberries another reviewer suggested.

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6 users found this review helpful

Reviewer:

Jan

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: East Lansing, Michigan, USA

Reviewed: Jul. 30, 2008

I followed the directions exactly, I used real lemon juice... it was way too tart for my taste and really had no other flavor. I won't serve it again.

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5 users found this review helpful

Reviewer:

SarahD

Cooking Level: Intermediate

Living In: Mandan, North Dakota, USA

Reviewed: Feb. 19, 2008

I took a reviewer's advice and added a little garlic and ginger to the dressing. I thought it was really good- my husband loved it. I left out the kiwis because they didn't look fresh in the store. Served it with grilled chicken breast. Great for a light and refreshing meal. We'll likely fix this a lot during warm weather.

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8 users found this review helpful

Reviewer:

NYXCHIK

Reviewed: Dec. 25, 2005

I thought that the lemon with the rice was a very odd flavor. I had to add some onion, garlic and ginger to dress it up before I even considered serving it. It was much better with the additional flavors. I also added more olive oil. I won't make this salad again in it's original form.

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12 users found this review helpful

Reviewer:

MF Smith

Cooking Level: Expert

Home Town: Joseph, Oregon, USA

Living In: Lyons, Oregon, USA

Reviewed: Sep. 9, 2005

This recipe is loved by our family. We make it for holiday supper. People are generally hesitant to try it, but once they do, they are hooked. I always keep my toasted pecans on the side and let people add them on top. That way they stay crispy.

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23 users found this review helpful

Reviewer:

THE HOOVE

Home Town: London, Ontario, Canada

Living In: Beausoleil First Nation, Ontario, Canada

Reviewed: Aug. 28, 2005

This was only OK. The kiwi and grape added nice flavor, but I could not taste the dressing at all. If I make it again, I will try to add some zip to the dressing with garlic or paprika or ginger.

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13 users found this review helpful

Reviewer:

Anita T

Cooking Level: Intermediate

Home Town: Mount Pleasant, Iowa, USA

Living In: Thalwil, Zurich, Switzerland

Reviewed: Aug. 19, 2005

My husband and I have made this recipe numerous times for guests, and each time at least one person asks for the recipe. Great summer side dish in lieu of potatoes! We use more pecans than the recipe calls for. Thanks Christine!

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8 users found this review helpful