Monday, July 09, 2007

Wild Rice Salad

My sister-in-law brought this dish to the birthday party last week along with the recipe.........which she states is *different* every time she makes it, depending on what's in the 'fridge. She adapted it from Southern Living.

2 - 6 oz pkgs long grain and wild rice mix, cooked as directed, excluding the butter.
2 11 oz cans white or shoepeg corn, drained
1/2 C chopped fresh parsley
6 chopped green onions
4 peeled and diced carrots (these appear to be missing this time)
1 cucumber, peeled, seeded, and diced
1 tsp dried dill weed
1/2 tsp black pepper

1/4 C lemon juice
1 or 2 cloves garlic
2 Tbs safflower oil
1/2 tsp dry mustard.

3 Tbsp sunflower seeds or slivered almonds

Combine salad ingredients. Mix dressing in blender until smooth and pour over salad. Toss well. Chill. Add seeds/nuts just before serving.

This is very yummy.

Another favorite is Artichoke Rice salad, which recipe I will post later.


  1. That looks delicious!
    I love summer salads :o)

  2. Your cuke/tomato/feta posted last week is one of my favorites.

    I hoping to get some tomatoes from my two bushes this year.