Even on the coldest days, a salad can be perfectly satisfying. I’m in California now, set to head off to Australia this Sunday and I have not quite obtained that amazing beach body I was looking to arrive with Down Under. Oh well, such is life! In a last ditch effort to get slim and trim for the warm weather, I’m sticking with salads for the rest of the week. Well…maybe not ALL week, but I shall try my best. Hm…maybe this is why my beach body never materialized…
What you’ll need…
2 cups cooked wild rice
2 cups kale (stems removed, thinly sliced)
1 13.5oz can artichoke hearts (drained, quartered)
1/2 cucumber (1/2″ quartered sliced, 2 cups approx.)
1/4 red onion (thinly sliced, 1/2 cup approx.)
1/4 cup dried cranberries
2 TBSP kalamata olives (pitted and halved)
1 TBSP balsamic vinegar
1 TBSP olive oil
2 TSP grainy dijon mustard
1 clove garlic (minced)
salt and pepper
Place the first 7 ingredients in a large salad bowl and toss until well mixed. In a small bowl, whisk together remaining ingredients and pour over contents in the large bowl.
Season liberally with salt and pepper and toss again until everything is evenly coated. Still chill in the refrigerator until ready to serve. If you’re looking for something with a bit more protein, this salad would be great with some grilled tofu, halibut or chicken!
Total prep time…10 min
Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.
by Dan Clapson