Grub’s Wild-Style Salad

Grub’s Wild-Style Salad

I can’t believe it’s Friday already! What happened to the week? Oh, yeah…we started school again. Busy days!

In our homeschool, Fridays are fun days set aside for catch up, unlimited reading, field trips, cooking, projects and just playing. We all love Friday!

By the end of the week, our brains are worn out so we’ve designed Friday to be our day of learning that is less about books and more about life.

Today we played beauty shop; I cut my girlie’s hair. She’s now proudly sporting “long bangs.” One of our boys caught up on math, while another buried himself in his Tim Tebow book. Did you know Tim Tebow and all his brother’s have chin scars? That’s important boy battle scar information! Furthermore, Tim Tebow’s mom made placemats of states, presidents, the periodic table and more! Learning was something the Tebow kids did while not even realizing it. That’s my kind of teaching!

Most importantly, I had some cooking time! With Adele Radio playing on Pandora I made the first of my three recipes selected from the cookbook GRUB.

This salad is called Wild-Style Salad. It looks like something you’d pay $7/cup at Whole Foods’ salad bar. It’s a beautiful salad filled with many healthy ingredients. It is vegetarian/vegan. The only protein source would be the wild rice (7 grams/cup) and the minimal amount from the cashews.

The recipe calls for extra-virgin olive oil. The flavor was so great without it, I didn’t add it. Although I workout 5-6 days per week, and watch what we eat, a few extra pounds have crept back into my life. I’m back to counting points with Weight Watchers. My focus will primarily be sticking to a paleo food program, but I still need to feed the rest of the family healthy whole/clean food.

I input the ingredients for this salad into the Weight Watchers recipe calculator. Three-fourths of a cup is 4 points; this is without the olive oil.

Wild-Style Salad


1 cup wild rice, rinsed and soaked overnight in the refrigerator
coarse sea salt
1 red bell pepper, seeded and diced
1/4 cup diced carrots
1/2 cup thinly sliced celery
1/2 cup golden raisins
1/2 cup thinly sliced scallions (I used green onion)
1/2 cup cashews, toasted and chopped


3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon pure maple syrup
1 garlic clove, minced
2 tablespoons chopped parsley
Sea salt
Freshly ground white pepper (I just used black pepper)
1/4 cup extra-virgin olive oil (optional)

For the Salad

Combine wild rice with 3 cups of water in medium saucepan over high heat. Bring to boil, add 1/2 teaspoon salt, reduce the heat to low, cover and simmer for 30 minutes, or until water is absorbed.

Remove from heat; transfer to strainer; rinse under cold water until rice is completely cooled.
In a large bowl, combine cooked rice, bell pepper, carrots, celery, raisins, scallions, and cashews.

For the Dressing

In a small mixing bowl, combine vinegar, lemon juice, mustard, maple syrup, garlic, parsley, 1/2 teaspoon salt, and white pepper (to taste). Mix well. Slowly pour in olive oil, if using, whisking until emulsified.

Pour the dressing over the rice and toss well. Cover and refrigerate for 1 hour to allow flavors to combine.

Remove the rice from refrigerator 30 minutes before serving.


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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