Zesty Wild Rice and Kale Salad with Herbs and Red Pepper Vinaigrette
This zesty wild rice and kale salad is a hearty and delicious meal salad that is full of nutrition, texture and flavor. The zesty red pepper blender dressing will have you craving this satisfying salad recipe on repeat.
Ingredients
Dressing
- 1 bell pepper oven roasted for 20 minutes at 400 degrees or use one from a jar
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp italian seasoning
- 1 tbsp agave or maple syrup
- pinch salt and pepper
For Salad
- 8 oz wild rice blend cooked according to package instructions and cooled
- 4 cups kale stemmed, chopped into bite sized peices and massaged with 1 tbsp olive oil, pinch of salt
- 2 persian cucumbers chopped
- 1 cup cherry tomatoes halved
- 10 pitted kalamata olives sliced
- ¼ cup parsley chopped
- ¼ cup basil chopped
- 15 oz cannellini beans rinsed and drained
Instructions
cooking
- Cook wild rice according to box and cool
- Preheat oven to 400 and roast peppers for 20 minutes on a sheet pan
For Dressing
- Blend all dressing ingredients together in a food processor or blender until smooth.
For Salad
- Add the kale to a large salad bowl, add a couple drops of extra virgin olive oil and a pinch of salt. Massage it into the leaves with your clean hands to tenderize the leaves for 2-3 minutes.
- Add cherry tomatoes, cucumbers, olives, parsley, basil, cannelini beans and cooled wild rice to the large mixing bowl and toss with dressing.
- Eat within 3-4 days for best flavors.
Nutrition
Calories: 288kcalCarbohydrates: 46gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 273mgPotassium: 370mgFiber: 7gSugar: 5gVitamin A: 2463IUVitamin C: 48mgCalcium: 112mgIron: 3mg
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