• Servings: 6
• 2 cups cooked wild rice, about 1/2 cup uncooked
• 2 large Delicious apples
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 2 ribs celery, sliced
• 1 cup mayonnaise
• 1/3 cup dairy sour cream

1. Chill cooked wild rice.
2. Dice unpared apples and toss with lemon juice and brown sugar.
3. Blend mayonnaise and sour cream and toss well with salad ingredients.
4. Chill thoroughly but not longer than 8 hours.
5. Serve on lettuce leaves.

Recipe found on notecard in Pat Sailstad’s recipe box. It was one cut from the newspaper credited to Beth Anderson. Pat enjoyed wild rice and spoke of it as native to her home state of Minnesota. Submitted by: "Candace Sailstad Jackson"