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Wild Rice Waldorf Salad
A holiday favorite from “The Best of Byerly’s” Cookbook
Servings 8 cups
Prep Time
-
1
(8-ounce) can
pineapple tidbits in own juice
-
2
cups
cooked wild rice
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2
Granny Smith apples
diced (2 cups)
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2
Red Delicious apples
diced (2 cups)
-
1/2
cup
celery
diced
-
1/2
cup
sour cream
-
1/2
cup
mayonnaise
-
1
tablespoon
Lemon Juice
-
1/4
cup
granulated sugar
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Drain pineapple, reserving 1 tablespoon of juice
-
Combine pineapple, wild rice, apples, celery and walnuts in a large bowl.
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Stir reserved pineapple juice and remaining ingredients together until sugar is dissolved.
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Fold dressing into salad. Refrigerate, covered, several hours.
Feel free to substitute your favorite apples!