Week of May 23, 2013 - part 3 - wild waldorf salad recipe

Tuesday, May 28, 2013 12:30 PM | Wise Woman (Administrator)
Wild Waldorf Salad
Serves 6-8
I first made this salad with dandelion leaves from the supermarket.
Everyone loved it, even children.
 Then I used wild dandelion leaves. Still tasted great.
Then I substituted young, tender plantain leaves, chopped very small.
That was so good I began to think I could use any green at all and end up with a yummy salad.
I plan to try it with yellow dock leaves, garlic mustard leaves,
creeping jenny leaves and flowers, and even young cronewort.
Write and tell us what wild green you used and how your Wild Waldorf turned out.


  •     2 cups chopped wild, edible leaves
  •     2 cups diced apple with skin (1 large apple)
  •     1/3 cup walnuts, toasted and chopped
  •     1 cup firm goat cheese, diced
  •     5 tablespoons extra virgin olive oil
  •     3 tablespoons herbal vinegar or apple cider vinegar
  •     1 tablespoon honey
  •     1 tablespoon mustard
  •     salt to taste

Combine chopped wild leaves, apple, and walnuts. Combine oil, vinegar, honey, and mustard in a small jar, put on lid and shake well. Pour over the salad. Stir well. Add goat cheese and salt. Stir gently. Marinate several hours before serving.
Preparation time: About thirty minutes including picking the wild greens.
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