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This salad is my go-to if I need to bring a side dish to a party or if I’m feeling like I want something full of flavor, but not super heavy. Sometimes I’ll cut the dressing/mayonnaise ingredients down or remove them entirely if I’m looking for a healthier alternative and don’t feel like wasting extra calories. One of the best things about this salad is that you can add or remove nearly any ingredient so you can make it all your own.

Ingredients:

  • 1 cup uncooked wild rice
  • 1/2 cup salad dressing or mayonnaise
  • 1/3 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried marjoram leaves
  • 1/8 teaspoon white pepper
  • 2 cups cubed cooked chicken
  • 1/2 cup diagonally sliced celery
  • 1/2 cup chopped red bell pepper
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup diagonally sliced green onions
  • 6 leaves lettuce
  • 1 large tomato, cut into wedges
  • 1/4 cup slivered almonds, toasted

Directions:

  1. Cook wild rice according to package directions. Drain and refrigerate for 30 minutes or until chilled.
  2. Meanwhile, in a small bowl, combine salad dressing, sour cream, salt, marjoram, and pepper. Blend well.
  3. In a large bowl, combine cooked rice, chicken, celery, bell pepper, mushrooms, and green onions. Add mayonnaise mixture; toss gently. Cover. Refrigerate 2–3 hours to blend flavors.
  4. Arrange lettuce on individual plates. Spoon salad over lettuce. Garnish with tomato wedges and toasted almonds.

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