Wild Vegetable Salad
Yield: 6 servings
Ingredients:
For the wild rice:
- 1 cup wild rice
- 3 cups low-sodium vegetable broth
- 6 springs of fresh thyme, gently rubbed under running water, or 1 ½ teaspoon dried thyme
For the salad:
- 2 garlic cloves
- 1 Tablespoon fresh thyme, gently rubbed under running water, OR 1 teaspoon dried thyme
- 1 Tablespoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional)
- 8 cups kale, gently rubbed under running water, deveined and chopped into small pieces
- 1 cup canned low-sodium white beans, rinsed and drained
- 1 cup cherry tomatoes, gently rubbed under running water, halved
- 1/2 cup dried cranberries
Directions:
- Wash hands with soap and water.
- Rinse rice in a fine mesh strainer until the water drains clear.
- In a large pot, combine rice, vegetable broth, and thyme and bring to a boil over medium-high heat.
- Reduce heat to low and simmer covered for 30 minutes.
- Remove from heat, and let rest for 30 minutes. Drain.
- While the rice is cooking, make the dressing. In a medium bowl (or food processor), combine garlic, thyme, lemon zest, lemon juice, olive oil, mustard, honey, black pepper, and salt (optional).
- In a large bowl, add chopped kale. Add the dressing and with your fingers, massage the dressing into the kale for a few minutes. Then add the white beans, tomatoes, and dried cranberries. Stir to combine.
- Add rice and mix to combine.
- Store leftovers in a sealed container in the refrigerator for up to four days. This is a great salad to make ahead of time because the kale absorbs the flavors over time.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
Source:
