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

Healthy and filling, this salad is perfect for lunch, a light dinner, or party appetizer. Crunchy and sweet with a hint of spice. No need to add salt.

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Recipe Summary

prep:
15 mins
cook:
1 hr 18 mins
total:
1 hr 33 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups water and wild rice 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, fluff rice with a fork, and cook uncovered for 5 minutes.

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  • Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.

  • Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.

  • Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

Nutrition Facts

389 calories; protein 12g; carbohydrates 52.9g; fat 15.9g; cholesterol 16.7mg; sodium 314.1mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2018
Really good salad. I used dijon mustard in the dressing as I don't buy chipotle mustard. I also used all wild rice and mixed greens instead of just kale. The directions say to cook the wild rice 30-45 minutes but it actually needs about 60 minutes to cook so just keep in that in mind. I toasted the walnuts before I added them to the salad too. Very yummy! Thank you for the recipe! Read More