"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Wild Rice Salad Recipe

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This recipe for Wild Rice Salad, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Erps
Added: Saturday, April 25, 2009


3 cups wild rice
1 can black olives, sliced
1 10 oz. pkg. frozen peas, thawed and cooked tender crisp
1 green pepper, diced
1 red pepper, diced
1 bunch green onions or 1 small onion, sliced
1 pint cherry tomatoes
1 cup almonds
1 1/3 cup olive oil
1/2 cup white wine vinegar
1/4 cup grated Parmesan cheese
1 Tbsp. sugar
2 tsp. salt
1 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. paprika
2 garlic cloves, mashed

Simmer the wild rice 45 minutes or until done and drain. Add the other salad ingredients and mix. Mix olive oil and other dressing ingredients together and add to rice-vegetable mixture.

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
This keeps well. Goes well with poultry, venison, and pheasant.




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