Main / Recipe Catalog / Ice salad
An acorn squash wild rice salad with roasted vegetables and a citrus dressing. A tasty but light combination of fall and summer flavors.
It's healthy and delicious! Use a mixture of red and green apples to give it a pop of color. —Dan Wellberg, Elk River, Minnesota
Everyone will love this cold salad made with brown rice, dried cranberries, and balsamic vinaigrette.
This Andalucían Cauliflower Rice Salad Bowl is a low carb, grain-free version of the traditional Spanish rice salad. Full of healthy fats, salty, briny flavors and no cooking required!
With the classic combination of apples, celery and walnuts, this creamy side tastes like a jazzed up version of Waldorf salad. It complements most meat entrees or can be served on a bed of lettuce as a vegetarian dish.—Linda Bankauskas, Ann Arbor, Michigan
The possibilities for this salad are endless! Try wild or brown rice instead of white; scallions instead of sweet onions; or a four-ounce jar of pimentos instead of red bell pepper. —Diann Mayer, Austin, Texas
While I was eating my roasted pork tenderloin with apple gravy on apple wild rice I was reminded of the waldorf salad that I had recently enjoyed. One thought led to another and I was thinking about a wild rice salad with crisp fresh chunks of apple. The wild rice would have to be cooked in apple cider and chicken stock again to add all of that flavour. Crunchy celery, sweet raisins and toasted walnuts would also have to be a part of the salad. I was thinking of a simple oil and vinegar based dressing made with walnut oil
Dried apricots, a hint of mint and lime juice combine with more conventional chicken salad ingredients in this unique, easy and refreshing twist on an old favorite from our Test Kitchen crew.
Nutty, fruity and packed with flavor, this make-ahead dish is a wholesome side for all kinds of entrees.” —Barbara Schulte, Payson, Arizona
A decadent, rich, and vibrant rice salad. Dressed with a one of a kind dreamy avocado creme and studded with pan roasted potatoes and zucchini this one of a kind dish will leave you satisfied and and dreaming of avocado for days!
In her Soldier, Iowa kitchen, Bernice Knutson throws together this unique salad that takes advantage of an extra cup of cooked rice. Friends and family are sure to enjoy the cool refreshing combination of artichoke hearts, avocado, beans and colorful peppers.
The curry powder mixed into the mayonnaise makes all the difference. You can substitute wild rice instead of white or use a packaged pilaf mix as well. It also molds nicely and mellows in the refrigerator.
Marinated artichokes and pimiento-stuffed olives combine with rice cooked in chicken broth to deliver a light tasting salad with a beautiful presentation. Serve with grilled chicken breast for a delicious meal.
"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.
This creamy Artichoke-Rice salad is flavored with curry and green olives. Makes a good choice for a potluck or picnic.
This is the ultimate Wild Rice Salad. It's loaded with peppery arugula and lots of grapes, toasted almonds, goat cheese, and fresh herbs. Then it's tossed in an easy to make tangy lemon poppy seed dressing. Serve it with a side of your favorite protein for an easy weeknight dinner or as part of a big weekend feast.
This is a fantastic salad recipe when you have leftover rice and are hungrier and want a little more substance than just eating veggies. Peppery arugula, fresh tomatoes, and rich avocado dress up this rice.
When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California
Arugula has an intense peppery flavor that makes a delicious salad. I make arugula wild rice salad because the rice balances out the intense arugula!
