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Wild Rice, Artichoke and Kale Salad

Wild Rice, Artichoke and Kale Salad
Prep Time
10 min
Yields
4 servings

More than just a healthy salad, this beautiful dish boats a medley of flavours.

Courtesy of Dan Clapson of Dan’s Good Side

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ingredients

2
cup cooked wild rice
2
cup kale, stems removed, thinly sliced
1 13 ½
oz can artichoke hearts, drained and quartered
½
cucumber (½-inch quartered and sliced, approx. ½ cup)
¼
red onion, thinly sliced (approx. ½ cup)
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
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directions

Step 1

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.

Step 2

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!

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