Someone asked me about go-to dishes and when I mentioned Hunter’s Salad, wanted to know more. It’s the local name, but I suppose it exists in similar forms elsewhere. I originally bought it from local delis, then decided to try my hand at it.
Here it is, with no measurements because I eyeball everything:
It uses a wild rice (or riced veggies) base. Add green onion (aka scallion); chopped walnuts or similar nut; celery; and dried cranberries, cherries, or blueberries (lots of choices in Michigan).
Top with a balsamic vinaigrette. I used Newman’s Own walnut cranberry until it was discontinued. Now I make my own with a dash of Montmorency tart cherry juice and walnut oil.