Our Queen of Vegetarian Goodness, Mystee, has done it again with this easy-to-make recipe for Wild Waldorf Salad. We suggest preparing a batch for the week ahead: you’ll be happy you did when you open that fridge door! – Highline
Wild rice is actually a seed from a marsh grass, rather than a grain. It is far superior nutritionally to regular rice and lends itself perfectly to this salad with a creamy cashew dressing.
Ingredients
Photo courtesy Mystee Maisonet.
- 1 cup wild rice
- 1 celery stalk, diced
- 3 green onions, sliced
- 3 small organic granny smith apples, cored and chopped
- 1/2 cup dried cranberries or raisins
- 1/2 cup pecans or walnuts (toasted or left raw, your choice)
- 1 cup chopped italian flat leaf parsley
- 1/2 cup raw cashews soaked in a little water for an hour or so
- 1/4 cup lemon juice
- 1/3-1/2 cup water
- 3/4 tsp himalayan salt
Directions
Cook the wild rice in plenty of water for about an hour until tender. Drain and set aside.
Drain and combine the cashews in a blender with lemon juice, water and salt. Blend until very smooth adding additional water to achieve a mayonnaise-like consistency. Toss with the cooked wild rice and the remaining ingredients. Season to taste with additional fresh lemon juice, salt and fresh cracked pepper.
This salad stores well in an air tight container in the fridge for about four days.
