Wild Rice Summer Salad

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From the fabulous Meal Makeover Moms!

Makes 8 Servings

  • 1 cup wild rice
  • 1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2½ packed cups)
  • 1 orange or red bell pepper, 1/4″ dice
  • 2 to 3 green onions, thinly sliced (white and light green parts only)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup roughly chopped toasted pecans
  • 1/2 cup dried cranberries (I prefer dried cherries)
  • 1 celery stalk, trimmed and thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon minced garlic (I prefer about 1/3 teaspoon)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Crumbled feta cheese, optional (goat cheese is yummy)

1. Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.

2. When cool, stir in the kale, bell pepper, green onions, parsley, pecans (if serving immediately), cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.

3. Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.

If making ahead, wait ’til serving time to add the nuts.

 

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Published in: on July 19, 2014 at 9:43 am  Leave a Comment  

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