Wild Waldorf Salad

 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.


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


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.

Mystee Maisonet

Mystee Maisonet

Whenever possible, Mystee embraces the outdoors. In her native Banff she’s often spotted with husband Rick and two grown sons enjoying her favorite sports of hiking, skiing, cycling and supping. Her love of yoga and passion for cooking are the things that bring her indoors with a smile. In summer months, Mystee can be found at the Banff Farmer’s Market keeping Banffites cool with her “Om Cooking” gourmet popsicles.

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