| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Fruits, Grains and, Salads, Fruit, Salads | 8 | Servings | |
INGREDIENTS
| 1 | cn | Pineapple tidbits in own juice; (8-ounce) |
| 2 | c | Cooked wild rice |
| 2 | Granny Smith apples; diced (2 cups) | |
| 2 | Red Delicious apples; diced (2 cups) | |
| 1/2 | c | Diced celery |
| 1/2 | c | Chopped walnuts; toasted |
| 1/2 | c | Sour lean |
| 1/2 | c | Mayonnaise |
| 1 | tb | Lemon juice |
| 1/4 | c | Sugar |
INSTRUCTIONS
Add wild rice to usual Waldorf Salad ingredients and you create a robust rendition to serve as both salad and side dish. Drain pineapple, reserving 1 tablespoon juice. Combine pineapple, wild rice, apples, celery and walnuts in large bowl. Stir reserved pineapple juice and remaining ingredients together until sugar is dissolved. Fold dressing into salad. Refrigerate, covered, several hours. Amount: 8 cups. Recipe by: The Best of Byerly's, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 07, 1998
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