Tag Archives: salad

Wild Rice Salad

This Wild Rice Salad is a salad for celebrations. Stellar flavour combination – wild rice, pomegranate, pecans, rocket / arugula, green onions, cranberries and feta.
Servings: 3-6 people


1 cup wild rice (Note 1)
4 oz baby rocket / arugula, roughly chopped (~2 giant handfuls)
1 pomegranate, seeds only (see video, Note 2)
3.5 oz feta, preferably soft Danish, crumbled (Note 3)
3/4 cup dried cranberries (or similar)
3/4 cup roughly chopped toasted pecans
1 cup green onions, sliced (or chopped red onion)


2 tbsp white wine vinegar (or cider vinegar, or other clear-ish vinegar)
6 tbsp extra virgin olive oil
1/2 garlic clove, minced
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper


Wild Rice

Boil 1 quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it’s simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).

Drain then leave to steam dry and cool.


Shake Dressing in a jar, set aside for 15 minutes+.

Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.

Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.

Recipe Notes

1. Wild Rice isn’t actually a rice, it’s a grain. It tastes nutty and almost toasted, so much more interesting than plain rice. I get my from Harris Farms, it’s also sold in some Woolworths (Macro organic brand, health food section), fruit & veg stores like Thomas Dux (I’m in Australia).

2. Pomegranate: To remove seeds, cut in half then hold one half cut side down in your hand over a bowl. Use a wooden spoon to “spank” it firmly! The seeds will fly out into your hand.

3. Soft feta, called Danish feta here in Australia, is ideal for this salad. Goat’s cheese is also fantastic with this. Soft crumbled cheese pairs really well with this salad. Ordinary Greek feta is fine too – once crumbled.

4. How to cook Wild Rice: Just cook it like pasta, then drain and leave to steam and cool. If you like your rice/pasta firm, then 35 minutes will do it. I like mine tender but not super soft, so 40 – 45 minutes is my time. If you like rice/pasta super soft, cook your wild rice for 50 minutes.

5. Make Ahead: Ideal for making ahead, prepare all ingredients in a bowl but don’t toss. Make dressing in a jar and leave for up to 2 days. Then toss it all together just before serving. But even after dressing, this salad keeps quite well because it’s not a super leafy salad – I am happy with mine even after 48 hours. DO NOT keep dressing for longer than 48 hours because it has raw garlic in it (just to be safe, because minced raw garlic can go off after 3 days or so and have nasty consequences).



Banana Split Fluff Salad

Makes about 8 cups salad.


1 – 3.4 ounce box instant banana pudding
1 – 20 ounce can crushed pineapple (do not drain)
1 – 8 ounce container Cool Whip
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
1/3 cup mini chocolate chips
2 ripe bananas, sliced
2 – 10 ounce jars maraschino cherries, halved


Stir together the pudding mix and pineapple until dissolved and thickened.

Fold in the Cool Whip with a spatula.

Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.

Refrigerate at least 1 hour to chill.

Notes: *Stir in the bananas right before serving. Or dip the banana slices in lemon juice to keep them from browning too quickly

Chicken Salad

Serves four


2 medium chicken breasts, cooked and shredded or cubed
1-2 stalks celery, chopped
1/2 large apple, chopped (red or green apple, use what you like)
3/4-1 cup toasted walnuts, roughly chopped (or pecans, or other nuts or seeds)
1 cup grapes, halved (or dried cranberries, cherries, or other fruit)
1/4 cup plain greek yogurt*
1/4 cup mayonnaise*
1 TBSP apple cider vinegar (or tarragon vinegar, or white wine vinegar)
1 TBSP fresh tarragon, chopped (or basil, oregano, rosemary, or other herb)
Pinch of salt and pepper, to taste.

* Author’s note: I like to use a combination of mayo and yogurt to make this classic salad a little lighter. Feel free to use whatever you like.


Shred or cube the chicken and place it in a bowl. Add the chopped celery, apple, and toasted walnuts.

In a separate bowl, stir together the yogurt, mayonnaise, vinegar, tarragon, and a pinch of salt and pepper, to taste. Add the dressing to the chicken mixture, and stir to combine.

Mix in the halved grapes last, to keep them from getting bruised. Taste and adjust seasoning if necessary. If the mixture is a little dry, add a bit more yogurt or mayonnaise.

Store in an airtight container in the fridge.

Author’s Notes: Salad is best after a couple of hours, so the flavors have had a chance to mingle. Serve as is, in a wrap, on a sandwich, or however you like. You could even double the dressing and mix in some cooked penne for a pasta salad. I like mine simply with fresh lettuce and a bit of avocado.

Wedge Salad with Tarragon Blue Cheese Dressing

Serves: 4


1 head of iceberg lettuce
1 c light mayonnaise
1/2 c light sour cream
2 tsp red wine vinegar
1 tsp lemon juice, fresh
1 pinch cracked pepper
2 Tbsp very finely diced white onion
2 clove very finely chopped garlic
1 1/2 Tbsp finely chopped fresh tarragon
1/4 c crumbled blue cheese
4 slice thick cut bacon
1 vine ripe tomato, diced


Saute bacon in a skillet until crisp, and then place on a paper towel to cool. When cool crumble into small to medium sized pieces.

Add to a small bowl the mayonnaise, sour cream, finely diced tarragon, onion and garlic, pepper, vinegar and lemon juice. Mix vigorously with a fork or small whisk to completely blend.

Rinse off a head of iceberg lettuce and remove the core and the outer leaves. Slice into four equal sized wedges, and place onto serving plates. I think you can also put them on one big serving platter and let guests take their own, that can be pretty too.

Dice a tomato into medium sized pieces (not too big).

Assembly: Pour 1/4 of the sauce over each wedge, letting it drizzle all over the top and down the sides. Scatter crumbled bacon and tomatoes over the top of the dressed wedge, dress with a few extra pieces of blue cheese and tarragon and serve.

German Cucumber Salad

Serves 2


1/2 cup sour cream or plain yogurt
1 cucumber
1 medium to large tomato
2 slices onion (slice like you would for onion rings)
2-4 tsp lemon juice
1/2 – 3/4 tsp dill
Pinch of salt


Peel and slice your cucumber, slice your tomato, and slice your onion. I like to slice, then quarter the onion because its easier to eat.

In a bowl, combine dill and salt.

Add sour cream or yogurt and lemon juice to taste. Mix well.

Add onion, cucumber, and tomato to the mixture and stir until the veggies are coated with the dressing.

Macaroni Salad

(Yield: 6 servings)


2 cups dry elbow macaroni, cooked, rinsed and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 Tbs. minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 tsp. dry mustard
1 1/2 tsp. sugar
1 1/2 Tbs. cider vinegar
3 Tbs. sour cream
1/2 tsp. kosher salt, plus more to taste
Freshly ground black pepper


In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve.

Store covered in the refrigerator, for up to 3 days

Potato Salad

(Yield: 6 to 8 servings)


3 lbs. small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 Tbs. Dijon mustard
2 Tbs. whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion


Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature