Servings Per Recipe: 12

Dressing:

  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • salt and ground black pepper to taste
  • 5 cups water

Directions

  1. Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.

Salad:

  • 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
  • 1/4 lemon, juiced, or to taste
  • Add all ingredients to list

    Directions

    1. Cook rice to package directions. Stir rice and let cool slightly.
    2. Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat.
    3. 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.
    4. Toss until salad is evenly mixed, adding more lemon juice to taste.

    Notes:

    • 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.