A fresh pineapple gives this tasty wild rice entree salad a taste of the tropics.

South Seas Salad

1 1/2 cups cold cooked wild rice
1 1/2 cups coarsely chopped fresh pineapple
1 cup (4 ounces) diced Wisconsin Colby cheese
1 cup chopped lean cooked ham or shrimp
3/4 cup finely sliced celery
3 green onions, finely chopped
1/4 cup olive oil
3 tablespoons freshly squeezed and strained lemon juice
Salt and freshly ground black pepper, to taste
1 cup plain yogurt
1/4 teaspoon curry powder
Lettuce leaves
1/3 cup chopped walnuts

1. In a mixing bowl combine rice, pineapple, cheese, ham or shrimp, celery and green onions.
2. Beat together the oil, lemon juice, salt and pepper with a fork or whisk until well blended and pour over the rice mixture. Toss gently but thoroughly. Cover and chill.
3. Close to serving time, combine yogurt and curry powder, and fold the mixture into the rise mixture. Transfer to a serving dish lined with lettuce leaves. Garnish with walnuts and serve.

Makes 6 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.