Wild Rice Salad
Makes eight (one cup) servings
2/3 cup mayonnaise
1/3 cup mild
2 tablespoons lemon juice
1/4 teaspoon dried tarragon, crumbled.
3 cups cooked wild rice
1/3 cup finely sliced green onions
8-ounce can sliced water chestnuts, drained
3/4 teaspoon salt
1/4 teaspoon pepper
1/2-3/4 pound red or green seedless grapes, (1-1 1/2 cups), halved or quartered
1 cup salted cashews
Blend mayonnaise, milk, lemon juice and tarragon, set aside. In
large bowl, combine chicken, wild rice, green onions, water chestnuts,
salt and pepper. Stir in mayonnaise mixture until blended.
Refrigerate, covered, at least 2 hours before serving. Just before
serving, fold in grapes and cashews.