Wild Rice Waldorf Salad

A heartier, healthier spin on the classic Waldorf salad, trading the usual bed of lettuce for chewy wild rice and lightening the dressing with yogurt instead of all mayonnaise. The wild rice gives this salad real staying power: nutty, slightly grassy, with a satisfying chew that holds up against the sweet grapes and crisp celery.

The dressing is doing more with less. Two tablespoons of mayo and one of yogurt for the whole bowl is enough to coat everything without burying the fruit and rice in heavy cream-cheese-style dressing. Lemon juice in the apples (a classic Waldorf trick worth doing even when not specified) keeps them from browning while the salad chills.

The peanuts go on at the end for a reason. Mixed in early, they soak up moisture from the dressing and lose their crunch. Sprinkled on at serving, they stay shatteringly crisp against the soft fruit and rice.

Pro Tips

• Use a tart, firm apple like Granny Smith or Honeycrisp; soft baking apples turn mushy in dressing.
• Cook the wild rice ahead and chill before mixing; warm rice wilts the celery and apples.
• Toss the chopped apples with a teaspoon of lemon juice before adding to keep them bright.
• Chill the full 3 to 4 hours so flavors meld; rushed Waldorf salad tastes like separate ingredients.

Variations

• Swap peanuts for toasted walnuts, the traditional Waldorf nut.
• Add ¼ cup dried cranberries for tart sweetness and color.
• Stir in 1 cup diced cooked chicken for a complete lunch salad.