I found this recipe on Tea and Cookies, a blog I really like. This salad is full of healthy stuff, but has enough variety to be interesting and hearty. While I believe in sticking to a recipe the first time I make it, I had to improvise a little here, as I couldn’t find fennel. I ended up using half a sweet onion, soaked in water, instead; it still had more bite than it should have, but all things considered, I’m glad I didn’t let the lack of fennel stop me. I also threw some spiced pumpkin seeds on top of the salad at the last minute, because I had some already made, and they worked really well with this salad. I’ll be adding this to the repertoire of kale salads I like!
4 cups mixed greens (mix of dino kale, curly kale, chard), coarsely chopped; don’t make this from one type of green, the mixture is important
3 green onions, sliced thin
¾ cup red pepper, diced
1 Tbsp parsley, chopped
1 cup fennel bulb, sliced thin (or, at worse, a sweet onion soaked in water overnight and sliced thin)
1 cup wild rice
2 Tbsp olive oil
2 Tbsp lemon juice
½ tsp salt
Cook the rice according to directions. Set aside to cool.
Prep the greens and other vegetables. Toss is a large bowl, adding the wild rice when it is cool. Drizzle with olive oil and mix. Add the lemon juice and salt and mix again. Serve chilled.