Oh my Glenda..... buy the celery and stuff the leftovers with peanut butter. Yummmmmm.... I add a bit of salt on mine. Have you tried it Glenda?
Patti
BTW the salad sounds good too :-)

Well, 1/2 cup isn't much, though I think I would prefer celery to water chestnuts. I do like the crunch. That sure is a lot of wild rice! I know I would be tempted to add more grapes too.

I don't think that is a lot of rice.

Our numbers for the luncheons range from 17-22ish.

That's 3 cups COOKED

This is a similar recipe that I used for luncheon last year. It was good.

1 (6 ounce) package wild rice
3/4 cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
1/4 cup diced green onion 1 cup seedless red grapes
6 ounces blanched slivered almonds

I would add that celery. It has a flavor that will complement the other ingredients.

I would use the celery; what you have left over should be wrapped snuggly in foil. It will keep for an amazingly long time in your crisper.

Glenda your recipe is much like my Mother's Hot Chicken Salad, but no grapes and some chicken broth and the top covered in buttered crumbs and baked. It is good too.

Sue

Very interesting. I have never had rice
in a salad before, I'll have to give this
a try.
I'd use the celery too. Do you have a grocery
store with a salad bar? You would be able to
get just the amount that the recipe calls for!

I love wild rice anything, but the cold salads are sooo good.

If anyone wants directions for either one, I'll post.

The one with vinegar dressing, lots went back for seconds and I went home with an empty bowl.

I agree with keeping in the celery. The recipe sounds good the way it is, IMHO. If I changed anything, it'd be to substitute plain rice for wild rice--not crazy about wild rice. Might even use the dressing from your second recipe instead of just mayo.

I was thinking that patti. I used white wine vinegar last time, with the sugar and mayo.

If you don't like celery, how about some radishes in there? A nice crunch alternative. I also thought about a salad bar for getting what you need, although it might be as expensive as buying a whole stalk! Sometimes stores have little containers of prepped veggies. Maybe that'll work?

BTW, nice looking recipes. I'm going to put it on my "to try" list.

Speaking of celery, after being $1.63 for the last few weeks, last week at Kroger it was 99¢ and the most beautiful celery I've seen in a long time. I bought it and it was almost all "hearts", so clean and crisp. I've been stuffing it with peanut butter and enjoying it greatly. That will be my snack this evening.

I vote for including the celery in the recipe.

Sue

I meant to add this.

With the celery left after you get the half cup, cut the ribs into strips and stuff them with PB, or cheese, and take them to the luncheon. I bet the ladies would love them.

I like to leave the little fearthery leaves on the best stalks; I eat them too.

Sue

I'd add the celery too! It's not like you're fixing it for just you and the others might all like celery! I bought celery last week for only $.99!

Now if I was making that for just ME...I'd leave out the almonds!

Recipes:

Wild rice with chicken

1 (6 ounce) package wild rice 3/4 cup light mayonnaise 1 teaspoon white vinegar 1 teaspoon white sugar salt and pepper to taste 2 cups cooked, cubed turkey meat 1/4 cup diced green onion 1 cup seedless red grapes 6 ounces blanched slivered almonds
Directions
Cook rice according to package directions. Remove from heat and set aside to cool.
In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
Before serving, sprinkle slivered almonds over the top of the salad.

--------------------------------------
Wild rice and grapes

Wild Rice and Grape Salad
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 of green onions chopped medium-fIne
1/2 cup slivered or sliced almonds
I cup mayonnaise

Stir vegetables and mayonnaise into rice, stir grapes in gently. If too thick, thin with a little milk. Taste for
seasoning. Stir in almonds. Refrigerated, this will keep several days. Salad will be more flavorful if it is made the day before serving. You can also put in leftover chopped chicken or turkey in this salad.

Another vote for the celery!

We're not big fans of mayo. I have made a similar salad using olive oil and lemon juice...yummy! I do think you need the celery. I usually add a little chopped red bell pepper, too.

I feel there is no substitute for celery.....but then I live in a county that grows a lot of celery so it is fresh and at the vegetable stand, a good bargain,

Yes, you do need the celery in a recipe like that. I'm a huge fan of buying those little bits of things you need at the salad bar.

Don't forget to remove the cellulose strings before dicing the celery--not everyone can digest them.

However, if you do go ahead and buy a whole bunch? Just make cream of celery soup with the leftovers. It's a great inexpensive meal (I generally make popovers with it), and you can freeze any leftover soup, if you don't finish it all.