Wild rice and our signature creamy dressing come together to create a hearty, Minnesota-inspired twist on classic Waldorf Salad. Another family-favorite recipe from The Best of Byerly’s cookbook.
Makes 8 cups
Preparation time: 30 minutes plus refrigeration time
1 (8-ounce) can pineapple tidbits in juice
2 cups cooked wild rice
2 Granny Smith apples, diced (about 2 cups)
2 red Delicious apples, diced (about 2 cups)
½ cup diced celery
½ cup chopped walnuts, toasted
½ cup sour cream
½ cup mayonnaise
1 tablespoon lemon juice
¼ cup sugar
- Drain pineapple, reserving 1 tablespoon juice.
- In a large bowl, combine pineapple, wild rice, apples, celery and walnuts.
- In a separate bowl, combine reserved pineapple juice with the sour cream, mayonnaise, lemon juice and sugar. Stir until sugar is dissolved.
- Fold dressing mixture into salad. Refrigerate, covered, for several hours before serving.