Servings Per Recipe: 12


  • 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


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


  • 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


    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.


    • 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.