Wild Rice and grape salad

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Grape salad


  • 3 cups cooked rice
  • 1/2 cup celery chopped medium-fine
  • 1 cup Hellmans mayo, do not use substitutes


  • Stir vegetables and mayo into rice, stir grapes in gently.
  • If too thick, thin with a little milk.
  • Taste for seasoning.
  • Refrigerated, this will keep several days.
  • Improves it to make it the day before, so the mayo sinks in and blends a little.
  • If you do make it in advance, don't add any more seasoning until you taste it the next day.

See also