10 Reviews

I enjoyed this salad for lunch today. I used fresh apple as I had no dried, and used some cranberries too. For the dressing I used maple syrup in place of honey. The mint was a nice touch. I also quartered the recipe. Thanks Charmie! Made for ZWT4.

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Sharon123 June 27, 2008

I think my family does not understand the concept of rice salads. *grins* I got a bunch of, "It would taste much better warm," and "It's too cold". I would love to be able to say that I understand the concept and loved it, but I really don't like wild rice. I think this would have been better (for us) if there had been something else in it. 2 cups of wild rice cooks up to 7 cups, so this is not a fruit salad with some wild rice in it. This is a big bowl of wild rice with a little bit of fruit in it. It was a good experiment for our family, though. Thank you for trying, made for ZWT4.

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CraftScout June 26, 2008

Wild rice with all my favorite fruits and a Canadian Living recipe - how could I not choose to make this salad! It was all that I thought it would be. Made as posted and enjoyed every bite. Love that it is a make ahead - perfect for those times when expecting weekend company. Going to be great for those summer back yard cookouts.

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Gerry June 24, 2008

This turned out great! My family loved it! Made for ZWT4 for the Tastebud Tickling Travellers.

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Lainey6605 June 21, 2008

A delicious accompaniment to the salmon supper we had yesterday. This was just perfect in every respect.

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evelyn/athens June 21, 2008

This was very, very good. We liked it so much, we thought there wasn't enough dressing on it. So even though we started with only one cup of wild rice, we doubled the dressing. It was great! We made one minor change: I couldn't find any white wine vinegar, but I had a bottle of champagne vinegar, and it worked out beautifully. Thanks, Charmie, for posting this great recipe.

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SheCooksToConquer November 25, 2007

Excellent combination. Made this as an accompaniment to grilled fish and vegetables. It did marinate in the dressing for several hours and got better and better. Can't wait to try this with barley.

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Chef Kate June 29, 2006

I turned this lovely salad into a luncheon entree by adding a poached chicken breat diced into the mix. My other modifications were to reduce the oil to 1 tablespoon of oil and to used dried cranberries in lieu of dark raisins. The results were wonderful and this was a hit at my potluck. Thanks!

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justcallmetoni June 28, 2006

This was my ZWT Canada Day food fest recipe for Manitoba. It made a lovely & light side to Moroccan chicken (wild combo, I know, but I'm traveling fast;-) I tasted the dressing as I added ingredients & stopped the mustard at 2 tsps. and that was perfect for me. I had the remaninder as a snack later & I think it was even better after sitting for longer. Thanks for posting!

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SusieQusie June 21, 2006

I made a pot of this to take to work for my lunch, and it's delicious! I did reduce the quantity of oil to other dressing ingredients, but I don't think it came to any harm as a result. I also added some dried cranberries and chopped pecans.

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SugaredAlmond June 21, 2006
Wild Rice Salad With Mustard Honey Dressing