WILD RICE SALAD
Hearty Winter salad of Kale, Cabbage, Cauliflower, Wild Rice, Mandarins, Cucumbers, Pecans and Chickpeas with a Citrus/Cilantro Vinaigrette
Equipment
- 1 sheet pan
Ingredients
For Salad
- 2 cups wild rice cooked and cooled
- 1 ½ cups cabbage shredded
- 1 ½ cups kale chopped
- 2 mandarins peeled and chopped
- 2 persian cucumbers quarted and chopped small
- 8-10 cherry tomatoes halves
- ½ cup pecans
- 15 oz can chickpeas drained
- 2 cups roasted cauliflower
- ¼ tsp salt
- Black pepper to taste
- 1 lemon squeezed (Use 2 lemons if using regular oil and white balsamic for dressing)
For Cauliflower
- 2 cups Cauliflower Florets
- 1 tsp extra virgin olive oil
- 1 tbsp smoked paprika
- ¼ tsp salt
- ½ tsp garlic powder
For Dressing
- 3 tbsp 3 tbsp Meyer Lemon Olive Oil Or Regular olive oil
- 3 tbsp Mikan Mandarin Balsamic Or White Balsamic
- ¼ tsp salt
- ½ bunch cilantro
Instructions
For Salad
- Put all ingredients in a large bowl and Mix together to coat with dressing, lemon and seasoning. Finish with black pepper
For Cauliflower
- Preheat oven to 400
- Toss cauliflower in a bowl with oil, salt, garlic and smoked paprika
- Lay seasoned cauli on a sheet pan and bake for 15 mins
- Pull out, flip and bake 10 more mins. Let cool then add to salad.
For Dressing
- Add oil, vinegar and cilantro to a blender and blend until smooth then add to the bowl of salad and toss to coat.
Nutrition
Calories: 535kcalCarbohydrates: 79gProtein: 18gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 634mgPotassium: 1041mgFiber: 13gSugar: 11gVitamin A: 3204IUVitamin C: 98mgCalcium: 138mgIron: 4mg
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