Wild Rice, Artichoke and Kale Salad
- prep time10 min
- total time 10 min
- serves 4
More than just a healthy salad, this beautiful dish boats a medley of flavours.
Courtesy of Dan Clapson of Dan's Good Side
2 cup cooked wild rice
2 cup kale, stems removed, thinly sliced
1 13 ½ oz can artichoke hearts, drained and quartered
½ cucumber (1/2-inch quartered and sliced, approx. 1/2 cup)
¼ red onion, thinly sliced (approx. 1/2 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
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.
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!