WALDORF BROWN RICE SALAD
This recipe comes from the Favorite Brand Name Recipes cookbook 'WHOLE-GRAIN COOKING' & is one of my favorites, since it includes brown rice & raisins!
Provided by Sydney Mike
Categories Brown Rice
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash, core & dice apples.
- Place apples in large bowl & toss with lemon juice.
- Add cooked brown rice, celery, nuts & raisins, & toss to combine.
- In medium bowl, combine mayonnaise & yogurt, blending well.
- Fold into rice mixture.
- If desired, serve over salad greens.
WALDORF RICE SALAD
Make and share this Waldorf Rice Salad recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pineapple
Time 20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, toss apples with pineapple juice.
- Stir in rice, celery, walnuts, raisins and carrots.
- In a spearate bowl, blend yoghurt, salt, cinnamon and corriander.
- Stir the dressing in the apple mixture.
- Cover and refrigerate.
- Serve!
WALDORF SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings (4 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
- Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
- Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
- When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
Nutrition Facts : Calories 221 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 98 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 5 grams, Sugar 22 grams
WALDORF SALAD
Steps:
- Peel, core and medium dice the red delicious apples. Apples start with approximately 2 pounds of apple to yield 1 1/4 pounds of diced apple. Place in a mixing bowl and mix with the lemon juice. This will keep the apple from discoloring. Before dicing the celery, blanch it in boiling water for 60 seconds and cool it with cold water. This will bring out the sweet flavor and extend the salads shelf life. Combine diced apple, lemon juice, mayonnaise, celery and chill. Serve on a bed of lettuce topped with walnuts and add a simple fruit garnish. Traditionally this is also served with tiny sweet finger sandwiches. (Example: date nut bread and raspberry jam.)
- Serve with: Boston or Romaine leaf lettuce .
WALDORF SALAD
Provided by Amanda Freitag
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Whisk together the yogurt, mayonnaise, lemon juice, salt and pepper until smooth. Add in the Poached Chicken, celery, grapes, raisins and apples. Mix until the salad is coated in the dressing. Line the bottom of four serving bowls with 3 leaves lettuce. Divide the salad evenly among the bowls, over the lettuce. Sprinkle the walnuts on top of the salads and finish with the chives to serve.
- Place the celery, onions, carrots and wine in a large saucepot set over medium-high heat. Bring to a simmer and cook until the liquid reduces by half, 5 minutes. Add the chicken, and then pour enough stock to cover, adding more if needed. Bring to a simmer and cook until the meat falls off the bone, 30 to 45 minutes.
- Remove the chicken to a baking sheet and cool. Strain and reserve the broth for another use, like a soup or sauce. Cool the chicken, then shred the meat.
BROWN RICE SALAD
Steps:
- In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
- Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
AMAZING BROWN RICE SALAD
A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.
Provided by Suzanne Gwinn
Categories Salad Grains Rice Salad Recipes
Time 3h15m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
- Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.
Nutrition Facts : Calories 302 calories, Carbohydrate 49.7 g, Fat 10.3 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 364.6 mg, Sugar 9.9 g
WILD RICE WALDORF SALAD
Make and share this Wild Rice Waldorf Salad recipe from Food.com.
Provided by Dancer
Categories Rice
Yield 6
Number Of Ingredients 15
Steps:
- In a saucepan with a tight fitting lid, soak the wild rice in 1 cup of the hot water for 30 minutes.
- Add the remaining 1 1/2 cups of water, bring to a boil, then lower to a simmer, cover and cook for about 45 minutes, until the rice is tender.
- When the rice has cooked for about 30 minutes, dice the apple and toss with the lemon juice in a large bowl. Add the peppers, celery, red onions currants or raisins, and almonds or walnuts and set aside.
- Whisk together all of the dressing ingredients.
- Add the cooked rice and the dressing to the bowl and toss well to combine.
Nutrition Facts : Calories 318.3, Fat 6.7, SaturatedFat 0.7, Sodium 21.9, Carbohydrate 60.1, Fiber 5.6, Sugar 18, Protein 7.6
BROWN RICE SALAD
A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!
Provided by dakota kelly
Categories Salad Grains Rice Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 16
Steps:
- Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
- In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 30.5 g, Cholesterol 13.7 mg, Fat 6.8 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 143.6 mg, Sugar 3.3 g
WILD RICE WALDORF
I used to live in Minnesota, where a lot of wild rice is grown. The addition of wild rice to this salad gives it a robust flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use); set pineapple aside. , In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice and reserved pineapple juice. In a large bowl, combine the rice, apples, celery and pineapple. Add the dressing and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, stir in walnuts. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
SUPER EASY BROWN RICE SALAD
Make and share this Super Easy Brown Rice Salad recipe from Food.com.
Provided by TattooedMamaof2
Categories Brown Rice
Time 15m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine rice, tomatoes, red onion, olives and parsley.
- In a small bowl, whisk together vinegar, oil, sugar and salt.
- Pour dressing over rice mixture and toss to coat.
- Cover and chill for at least 4 hours, or overnight.
Nutrition Facts : Calories 99.8, Fat 3.5, SaturatedFat 0.5, Sodium 74.5, Carbohydrate 15.5, Fiber 1.7, Sugar 1.1, Protein 1.7
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