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  • 1 cup plain yogurt, preferably Greek style
  • ½ cup mayonnaise
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. honey
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. dried tarragon, crushed and steeped in 1 Tbsp. water
  • 2 Tbsp. Italian flat leaf parsley, chopped
  • ½ tsp. ground mustard powder
  • 1½ cups whole Freekeh, cooked
  • 1 each Gala or McIntosh apple, cored, cut in ½ inch pieces
  • 1 each Granny Smith apple, cored, cut in ½ inch pieces
  • 2 each celery rib, split and sliced ¼ inch
  • ½ cup dried cranberries
  • ¼ cup golden raisins
  • ¼ cup dried apricots, diced
  • 1/3 cup English walnuts, toasted and chopped
  • 2 each scallions, split and thinly sliced
  • Boston lettuce leaves, as garnish or bed for salad 

1. For the dressing combine the yogurt, mayonnaise, apple cider vinegar, mustard powder

and steeped tarragon in a bowl and mix thoroughly.

2. For the salad combine all the remaining ingredients add the dressing and gently but

thoroughly combine.

Season with salt and pepper and serve on a bed of Boston lettuce.

Option: Garnish with toasted chopped walnuts and thinly sliced scallions