Wild Rice and Grape Salad

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Wild Rice and Grape Salad

Source: Native American Foods (adapted)

 

3 cups cooked wild rice

1 cup seedless green grapes, halved

1 small can water chestnuts, sliced

1/2 cup celery chopped medium-fine

1 big bunch green onions choppeed medium fine

1/2 cup slivered or sliced almonds

1 cup Vegenaise

 

Stir vegetables and mayonaise into rice. Stir grapes in gently. If too

thick, thin with a little soy milk. Taste for seasoning. Refrigerated, this

will keep several days. Improves it to make it the day before, so the

mayonaise sinks in and blends a little. If you do make it in advance, don't

add any more seasoning until you taste it the next day.

 

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