Arugula and wild rice salad with zippy lemon dressing.
Seattle's Favorite Kale Salad
Find warm and cold rice salad recipes that make delicious use of white, brown and wild rice.
Recipe Summary Seattle's Favorite Kale Salad
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.Ingredients | Wild Rice Salad Recipes
½ cup freshly squeezed lemon juice
¼ cup extra-virgin olive oil
2 teaspoons Dijon mustard
salt and ground black pepper to taste
5 cups water
2 cups uncooked wild rice
1 teaspoon butter
4 cups finely sliced red cabbage
2 large red bell peppers - seeded, cored, and chopped
2 bulbs fennel, trimmed and chopped
2 bunches kale, leaves stripped from stems and torn into pieces
¼ lemon, juiced, or to taste
Directions
Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
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.
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.
Info | Wild Rice Salad Recipes
prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
12 servings
