Name: Wild Rice, Artichoke and Kale Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 2 cup cooked wild rice; 2 cup kale, stems removed, thinly sliced; 1 13 ½ oz can artichoke hearts, drained and quartered; ½ cucumber (½-inch quartered and sliced, approx. ½ cup); ¼ red onion, thinly sliced (approx. ½ cup); 2 Tbsp kalamata olives, pitted and halved; 1 Tbsp balsamic vinegar; 1 Tbsp olive oil; 2 tsp grainy Dijon mustard; 1 clove garlic, minced; salt and pepper

Prep Time

10 min

Yields

4 servings

More than just a healthy salad, this beautiful dish boats a medley of flavours.

Courtesy of Dan Clapson of Dan’s Good Side

ingredients

cup cooked wild rice

cup kale, stems removed, thinly sliced

1 13 ½

oz can artichoke hearts, drained and quartered

cucumber (½-inch quartered and sliced, approx. ½ cup)

red onion, thinly sliced (approx. ½ cup)

Tbsp kalamata olives, pitted and halved

Tbsp balsamic vinegar

Tbsp olive oil

tsp grainy Dijon mustard

clove garlic, minced

salt and pepper

Ingredient Substitution Guide

directions

Step 1

Place the first 7 ingredients in a large salad bowl and toss until well mixed. In a small bowl, whisk together remaining ingredients and pour over contents in the large bowl.

Step 2

Season liberally with salt and pepper and toss again until everything is evenly coated. Still chill in the refrigerator until ready to serve. If you’re looking for something with a bit more protein, this salad would be great with some grilled tofu, halibut or chicken!

Rate Recipe

My rating for Wild Rice, Artichoke and Kale Salad

Wild Rice, Artichoke and Kale Salad

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter