RCI-RC.006.0148.001
Wild Rice and grape salad
Grape salad
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- seedless Green Grapes1 cuphalved
- can water chestnuts1 smallsliced
- celery chopped medium-fine1/2 cup
- big bunch green onions choppeed medium fine1 unit
- slivered or sliced almonds1/2 cup
- Hellmans mayo1 cupdo not use substitutes
Method
1
Cook the wild rice according to package directions until tender, then drain and spread on a clean kitchen towel to cool completely, about 15 minutes.
2
Halve the seedless green grapes and set aside.
3
Drain the canned water chestnuts and slice them into thin rounds.
4
Chop the celery into medium-fine pieces, measuring out 1/2 cup total.
5
Slice the green onions, including both white and light green parts, into medium-fine pieces.
6
Combine the cooled cooked wild rice, halved grapes, sliced water chestnuts, chopped celery, chopped green onions, and slivered almonds in a large mixing bowl.
7
Add the Hellmans mayo to the rice and vegetable mixture, gently folding with a wooden spoon or spatula until all ingredients are evenly coated.
8
Taste and adjust seasoning as desired, then refrigerate for at least 30 minutes before serving to allow flavors to meld.