Kale salad with wild rice & vegetables. Tossed with a lemon-dijon vinaigrette.
1 cup cooked & cooled wild rice
4 cups kale, torn into pieces
1/2 cup shredded carrots
1/2 cup shredded red cabbage
1/8 cup dried cranberries
1 tsp. dijon mustard
1 garlic clove, minced
1/3 cup olive oil
1 large lemon, juiced and zested
Make the dressing: Combine lemon zest, minced garlic clove, lemon juice and dijon mustard in a bowl. Slowly whisk in the olive oil. Whisk for a few moments until the dressing comes together. Season with a pinch of salt and pepper. Set aside.
In a large salad bowl combine the kale, carrots, cabbage, and cranberries.
Toss well with the dressing and let sit for 10 minutes.
Add the wild rice and toss once more.
Recipe by Delicious Knowledge at http://delicious-knowledge.com/wild-rice-kale-salad/