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Wild Rice Salad, summer 2002

Source of Recipe

Unknown


List of Ingredients

1 Pound Wild Rice
1 16 oz Boltle Ranch Salad Dressing -- Hidden Ranch
2 8 oz Cans Water Chestnuts -- Drained & Sliced
1 Pound Seedless Green Grapes, or Red if preferred -- Or half red & half green
1 Cup Cashews



Recipe


Thoroughly rinse the Wild Rice and cook. Follow the package directions *except* cook the rice for about 25 minutes or so instead of the 45 to 50 minutes recommended. The less cooking time the more "Chewy" the rice. About 25 to 30 minutes is about right for this dish.

Slice the Grapes in half, and slice the Water Chestnuts. And measure out the Cashews. the measurements for the Grapes & Cashews are flexible, when mixing this up if it looks like you want a little more nuts or Grapes add some more.

When the Wild Rice is done, drain well, and cool a bit. Then put in Large bowl, add the Water Chestnuts, Grapes, and Cashews, and gently stir together. Add the Ranch Salad Dressing, (I like to use the low fat Original Ranch Dressing.) Stir in the dressing until everything is coated nice. 16 ounces should do it, but I like the dressing so I usually add just a little more, but 16 ounces is recommended.

Description:
"A really good Wild Rice Salad"
Servings: 24

Per serving: 99 Calories (kcal); 3g Total Fat; (24% calories from fat); 4g Protein; 16g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : This recipe can be varied. Diced Chicken or Ham can be added, or it can be done this way. Cut up 2 cups each, Cauliflower, Brocholi, into small florets, I mean small - less than bite size, but still ecognizable. Cut up 1 Package of Crab Delight, (#1?) & use 1 16 oz bottle Hidden Rance Salad Dressing, Along with 1 pound cooked Wild Rice, (Cooked about 25 to 30 minutes or so,) and Gently Stir together.