Wild Rice Cashew Salad Recipes

WILD RICE CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, rice, water chestnuts and green onions. In a small bowl, combine the mayonnaise, milk, lemon juice, salt, tarragon and pepper. Pour over chicken mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.

CLASSIC MINNESOTA WILD RICE SALAD

Steps:

• Bring the wild rice and chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 30 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Remove from heat and let the rice cool thoroughly in refrigerator, about 1 hour.
• Transfer wild rice to a large salad bowl and toss with cooked chicken, grapes, cashews, and water chestnuts. Whisk mayonnaise, seasoned salt, soy sauce, and curry powder in a separate bowl. Pour the dressing over the salad and toss again. Chill thoroughly, at least 1 hour or overnight for best flavor.

CHERRY WILD RICE SALAD

Steps:

• In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended. , Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews.

WILD RICE CASHEW SALAD

Steps:

• In a strainer, rinse the wild rice under cold water, drain well.
• Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
• Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
• Drain off any excess liquid.
• Set aside Meanwhile, in a medium skillet, heat the olive oil over medium high heat, add the bell peppers and cook for 3-5 minutes, or until tender.
• Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
• Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
• For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
• Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
• Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend.
• To serve the salad, spoon it onto a lettuce lined platter.

CHICKEN, GRAPE, AND RICE SALAD

Steps:

• Bring water and margarine to a boil in a saucepan; reduce heat to low and stir in long grain and wild rice mix. Cover and simmer until rice is tender, about 25 minutes. Fluff with fork and allow rice mix to cool thoroughly.
• Mix cooled rice mix with chicken, red onion, grapes, cashews, and mayonnaise. Serve immediately or chill before serving.