My friend Chris just alerted me to the fact that our local Food Co-op has their recipes on line (the co-op has a cafe attached). I shop there often and if it's around lunchtime, chances run very high that I'm going to get a small carton of the Kale and Wild Rice Salad. It's earthy and delicious as well as full of superb nutrition. It's also an eye-catcher: the kale turns the most brilliant shade of emerald green imaginable. Best when allowed to sit and marinate for a few hours (no, the kale doesn't get soggy). Highly reccomended!
Bellingham Food Co-Op's Kale and Wild Rice Salad
Salad stuff:
1 c. wild rice
8 c. kale shredded
½ c. red bell pepper diced
½ c. green onion chopped
The dressing:
3 tbsp lemon juice
3 tbsp olive oil
1 tsp sea salt*
1 tsp ground black pepper
Steam wild rice in water until tender, drain and cool. Whisk together lemon juice, oil and seasonings to make the dressing. Toss the rice with dressing until coated and loose. Add shredded kale and toss, then add remaining ingredients and toss again.
*The original recipe called for two teaspoons of salt but as Chris pointed out, that seems like too much. I cut the amount back; add more to your preference.