Toss in a salad, stuff in to a tomato or sandwiched between two slices of bread however you choose to devour be prepared to say YUM!!!
I’m excited to share another wild rice recipe! I’m making the most of the gift I received from my thoughtful friends from the North.
But first, I have to share my funny story of the week. Our little Sammy is 22 months old and he is our shy little guy. He chats constantly when it’s just the four of us, but the second anyone else enters his realm he shuts down. He likes to look down at the ground and then occasionally glance up at the intruder, just with his eyes, to get a quick peek.
The other day the cable guy was here, helping us make some cable changes to our tv. This cable guy was even quieter than Sammy. Sammy must have caught onto this because he walked right up to Quiet Cable Guy and, leaning in super close to his face, he said his silly, “Bluh-luh-bluh-luh-bluh-luh-BOP!” word (that he usually only reserves for us) and started laughing hysterically. I about died! SAMMY?! Approaching a stranger and trying to make him laugh? And do you know what the cable guy did? He acted like he didn’t notice.
Back to the recipe, which was totally yummy. Dan and I ate the entire batch in just a couple meals. Thanks to my stepmom for providing inspiration for this salad!
In a large bowl, combine:
Juice from 1/2 of a lemon
2 tablespoons sugar
Stir until the sugar is dissolved.
2 Granny Smith apples, cut up into bite-size pieces
3 large celery stalks, sliced
Toss to coat.
Add to the bowl:
2 cups cooked wild rice
1/3 cup mayonnaise
1/2 cup sour cream
3 tablespoons capers
1/2 teaspoon salt
1 1/2 cups chicken, cooked and shredded (optional)
Garnish with dried cranberries, if desired.
We ate this salad over lettuce, but it would also be delicious stuffed in a tomato or sandwiched between two slices of bread.
We enjoyed it both with and without the chicken.