Waldorf Salad

Wild rice and our signature creamy dressing come together to create a hearty, Minnesota-inspired twist on classic Waldorf Salad. Another family-favorite recipe from The Best of Byerly’s cookbook.

SERVINGS

6-8

PREP TIME

10 min

COOK TIME

30 min + refrigeration time

Ingredients

  • 1
    8-ounce can pineapple tidbits in juice
  • 2
    cups cooked wild rice
  • 2
    Granny Smith apples, diced (about 2 cups)
  • 2
    Red Delicious apples, diced (about 2 cups)
  • 1/2
    cup diced celery
  • 1/2
    cup chopped walnuts, toasted
  • 1/2
    cup sour cream
  • 1/2
    cup mayonnaise
  • 1
    tablespoon lemon juice
  • 1/4
    cup sugar

Directions

  1. 1

    Drain pineapple, reserving 1 tablespoon juice.

  2. 2

    In a large bowl, combine pineapple, wild rice, apples, celery and walnuts.

  3. 3

    In a separate bowl, combine reserved pineapple juice with the sour cream, mayonnaise, lemon juice and sugar. Stir until sugar is dissolved.

  4. 4

    Fold dressing mixture into salad. Refrigerate, covered, for several hours before serving.

This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!