South Seas Salad
Fresh pineapple gives this tasty wild rice entrée salad a taste of the Islands.
1 1/2 cups cold cooked wild rice
1 1/2 cups coarsely chopped fresh pineapple
1 cup (4 ounces) diced Wisconsin Colby cheese
1 cup chopped lean cooked ham or shrimp
3/4 cup finely sliced celery
3 green onions, finely chopped
1/4 cup olive oil
3 tablespoons freshly squeezed and strained lemon juice
Salt and freshly ground black pepper, to taste
1 cup plain yogurt
1/4 teaspoon curry powder
1/3 cup chopped walnuts
- In a mixing bowl combine rice, pineapple, cheese, ham or shrimp, celery and green onions.
- Beat together the oil, lemon juice, salt and pepper with a fork or whisk until well blended and pour over the rice mixture. Toss gently but thoroughly. Cover and chill.
- Close to serving time, combine yogurt and curry powder, and fold the mixture into the rise mixture. Transfer to a serving dish lined with lettuce leaves. Garnish with walnuts and serve.
Makes 6 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.