Recipes

Easter Waldorf Rice Salad

Easter Waldorf Rice Salad
4 from 3 ratings
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Recipe Courtesy of Carolina RiceThe original Waldorf salad was created in New York City’s Waldorf hotel in 1893, and it has been tantalizing taste buds with its clever combination of apples, celery, walnuts, and grapes ever since. This version uses rice (rather than chicken) to add some more depth and texture.
Servings
6
servings
Ingredients
  • 1 cup whole grain brown rice, such as organic carolina® whole grain brown rice, cooked and cooled
  • 2 medium golden delicious or cortland apples, diced
  • 1 tablespoon lemon juice
  • 1/2 cup fresh celery, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup fat-free mayonnaise
  • 3/4 cup non-fat vanilla yogurt
  • spring salad greens, optional
Directions
  1. Prepare rice according to package directions. Cool.
  2. Wash, core and dice apples, without peeling. Place apples in large bowl and toss with lemon juice. Add brown rice, celery, nuts and raisins; toss to combine. In medium bowl, combine mayonnaise and yogurt. Blend well. Fold into rice mixture.
  3. Serve over salad greens, if desired.
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