Rating: 4 stars
21 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

This is my interpretation of a wonderful, good-for-you kale salad originally prepared by Seattle's top natural foods grocery chain. The flavorful wild rice, kale, and veggie combination with a lemony dressing can be made year-round and earns raves whenever it's served. It also keeps wonderfully, so make it ahead with no hesitation.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.

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  • Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.

  • Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

Cook's Notes:

Two to three lemons will yield 1/2 cup lemon juice.

If desired, crumbled blue cheese, toasted and chopped hazelnuts, and/or sliced radishes may be added to the salad.

Nutrition Facts

211 calories; protein 7.6g; carbohydrates 35.2g; fat 6g; cholesterol 0.9mg; sodium 102.6mg. Full Nutrition
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