{soups-salads-and-salad-dressings} NORTHWOODS WILD RICE SALAD

* Exported from MasterCook *

NORTHWOODS WILD RICE SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup uncooked wild rice
2 (14 oz.) cans sauerkraut -- rinsed and well drained
1 medium apple -- peeled and chopped
3/4 cup celery
3/4 cup carrot -- shredded (about 1 large carrot)
1/2 cup red onion -- finely chopped

DRESSING:
1/2 cup sugar
1/3 cup cider vinegar
3 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons fresh parsley -- minced
1 tablespoon minced fresh tarragon -- or 1 teaspoon dried tarragon
3/4 cup chopped walnuts -- toasted

1. Cook wild rice according to package directions. Cool completely.

2. In a large bowl, combine sauerkraut, apple, celery, carrot, onion, and cooled rice.

3. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine.

4. Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.

Description:
"This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice h as a nutty flavor that's perfect with tangy sauerkraut. Jeanne Holt, Mendota Heights, Minnesota"
Source:
"Taste of Home"
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Per Serving (excluding unknown items): 207 Calories; 12g Fat (49.0% calories from fat); 4g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 738mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates.

NOTES : Editor's Note: To toast nuts, bake in a shallow pan in a 350��� oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0





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Another Great Group of *~ Beth ~*
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