Winter Kale and Wild Rice Salad #SundaySupper
Recipe type: Entree, Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: serves 8
Winter Kale and Wild Rice Salad #SundaySupper, fresh veggies and fruit plus wild rice tossed in a light citrus viniagrette
  • 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
  1. In a large bowl place all of the ingredients in sections.
  2. In a small bowl whisk together all of the vinaigrette ingredients.Pour into a a dressing container.
  3. Cover with plastic wrap and place in refrigerator until ready to serve.
  4. Pour the vinaigrette over the salad and toss together just before serving.
  5. Serve the salad cold or at room temperature.
Recipe by Moore or Less Cooking at