Ingredients
- Salad:
- 3 cups cooked wild rice blend, room temperature
- 2 cups baby kale, chopped
- 1 Pink Lady apple, diced
- 1 large orange, peeled and diced
- ¼ cup dried cranberries
- 2 stalks of celery, diced
- 1 green onion, thinly sliced
- Vinaigrette:
- ¼ cup shallot, chopped
- 1 Tablespoon extra virgin olive oil
- 3 Tablespoon water
- 2 Tablespoon agave nectar
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons. freshly squeezed clementine juice
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Recipe Description
We have had the mildest winter in Maine that I can ever remember. Even so, I still have big cravings for fruits and vegetables. I created a Baby Kale, wild rice, fruit and veggies salad for our #SundaySupper. This salad can be eaten as a main course or a side salad. It’s so easy putting together a large salad for a group or gathering, just give yourself time to prep and chop the vegetables and fruit. This salad is vegan and gluten free. It would also be great with goat cheese or cheddar cheese and some nuts, keeping it vegetarian. Dress the salad with a delicious citrus vinaigrette before serving.
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