SEATTLE'S FAVORITE KALE SALAD

Seattle's Favorite Kale Salad image

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.

Provided by ScandoGirl

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 35.2 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 1 g, Sodium 102.6 mg, Sugar 3.2 g