Food Blogging: Wild-Style Salad Recipe (2026)
Saving money on food blogging wild style does not have to be complicated. We rounded up the essentials so you can spend less and skip the guesswork.
Key Takeaways
- SharePin1TweetShare1 SharesEvery other week my wife and I attend a church small group with about 6-7 other young married couples.
- Every time we meet it is at a different couple’s house, and that couple makes a meal for everyone.
- Last week our friends Jason and Erin hosted the meal and made a delicious wild rice salad.
Every other week my wife and I attend a church small group with about 6-7 other young married couples. Every time we meet it is at a different couple’s house, and that couple makes a meal for everyone.
Last week our friends Jason and Erin hosted the meal and made a delicious wild rice salad. They gave us the recipe, so I thought I would share it here as well.
For the Salad 1 cup wild rice, rinsed and soaked overnight in the refrigerator (or fast cook wild rice)Coarse sea salt1 red bell pepper, seeded and diced1/4 cup diced carrots1/2 cup thinly sliced celery1/2 cup golden raisins1/2 cup thinly sliced scallions1/2 cup cashews, toasted and chopped
Combine the wild rice with 3 cups of water in a medium saucepan over high heat. Bring to a boil, add 1/2 teaspoon salt, reduce the heat to low, cover, and simmer for 30 minutes, or until all the water is absorbed. (Or follow directions on package if fast cook wild rice is used.) Remove from the heat, transfer to a strainer or sieve, and rinse under cold water until the rice is completely cooled. In a large bowl, combine the cooked rice, bell pepper, carrots, celery, raisins, scallions and cashews.
For the Dressing3 tbs. apple cider vinegar1 tbs. fresh lemon juice2 tsp. Dijon mustard1 tsp. pure maple syrup1 garlic clove, minced2 tbs. chopped parsleyFine sea saltFreshly ground white pepper1/4 cup extra-virgin olive oil
In a small mixing bowl, combine the vinegar, lemon juice, mustard, maple syrup, garlic, parsley, 1/2 teaspoon salt and white pepper to taste. Mix well. Slowly pour in the olive oil, whisking until emulsified.Pour the dressing over the rice and toss well. Cover and refrigerate for one hour to allow flavors to combine. Remove the rice from the refrigerator 30 minutes before serving.
So there it is - I hope you enjoy this wild rice salad as much as we did! If you try out the recipe, please let us know what you thought!
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Final Thoughts
The bottom line: a little research on food blogging wild style goes a long way. Compare your options, watch for seasonal offers, and never pay full price when a better deal is one click away.
Originally published at biblemoneymatters.com.
Peter Anderson
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