Name: Northwoods Wild Rice Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2/3 cup uncooked wild rice -; 2 cans (14 ounces each) sauerkraut, rinsed and well drained -; 1 medium apple, peeled and chopped -; 3/4 cup chopped celery -; 3/4 cup shredded carrot (about 1 large carrot) -; 1/2 cup finely chopped red onion -; Dressing: -; 1/2 cup sugar -; 1/3 cup cider vinegar -; 3 tablespoons canola oil -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 3 tablespoons minced fresh parsley -; 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon -; 3/4 cup chopped walnuts, toasted -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Northwoods Wild Rice Salad

1. 2/3 cup uncooked wild rice -

2. 2 cans (14 ounces each) sauerkraut, rinsed and well drained -

3. 1 medium apple, peeled and chopped -

4. 3/4 cup chopped celery -

5. 3/4 cup shredded carrot (about 1 large carrot) -

6. 1/2 cup finely chopped red onion -

7. Dressing: -

8. 1/2 cup sugar -

9. 1/3 cup cider vinegar -

10. 3 tablespoons canola oil -

11. 1/4 teaspoon salt -

12. 1/4 teaspoon pepper -

13. 3 tablespoons minced fresh parsley -

14. 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon -

15. 3/4 cup chopped walnuts, toasted -

How to cook deliciously - Northwoods Wild Rice Salad

1. Stage

Cook wild rice according to package directions. Cool completely.

2. Stage

In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first 5 dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine.

3. Stage

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