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Try this appetizing salad for your next picnic--a crunchy medley featuring the nutty flavor of wild rice.

This salad recipe is good with crab meat or shrimp (or you can use both). Corn adds sweetness to the salad, and the rice works as the base. You can cook it without rice if you wish, but I prefer it with rice, and herbs (dill and parsley, or just dill) are important. I love to cook this salad on a day to day basis or for a dinner party. (Just serve the salad in puff pastry baskets). The ingredients for this salad are simple and may be found in every pantry.

Enjoy the sweet and savory flavors of this tasty, multi-textured salad for a special luncheon or light summertime dinner.

The distinct taste and texture of wild rice is a perfect complement to the chicken and asparagus in this dish. This recipe is also delicious with regular rice varieties.

Ingredients included in this recipe are CHICKEN, boneless, skinless, chicken breast halves, teriyaki marinade and sauce, DRESSING, Buttermilk ranch salad dressing mix (0.4 ounce ...

Ingredients included in this recipe are lettuce, torn into bite sized pieces (small head), Japanese cucumber, thinly sliced, carrot, shredded, red cabbage, shredded, tomatoes, ...

Ingredients included in this recipe are sliced water chestnuts (8 ounce can), whole kernel corn (16 ounce can), diced pimento (2 ounce jar), sliced carrots (16 ounce can), English ...