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Quick Wild Rice Salad

Mom harvested her own wild rice when we were kids. So wild rice dishes were a special treat for us. This is still one of my favorite foods. I assure you you'll enjoy this hearty, satisfying salad anytime of year.—Jean Halldorson, Mozart, Saskatchewan
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6 servings


  • 2 cups cooked wild rice
  • 4 hard-boiled large eggs, chopped
  • 1 cup cubed cheddar cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sliced pimiento-stuffed olives
  • 1/2 cup chopped pecans


  • In a bowl, combine rice, eggs, cheese, mayonnaise and olives; mix well. Cover and chill for at least 2 hours.
  • Just before serving, add the pecans and toss.

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