Winter Kale and Wild Rice Salad

• Vegan
• Gluten free

• Produce

  • 1 Apple
  • 2 cups Baby kale
  • 2 stalks Celery
  • 1/4 cup Cherries, dried tart
  • 1/4 cup Cranberries, dried
  • 1 Green onion
  • 1 Orange
  • 1/4 cup Shallot

• Condiments

  • 2 tbsp Agave nectar
  • 1 tsp Dijon mustard

• Pasta & Grains

  • 3 cups Wild rice blend, cooked

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Olive oil, Extra Virgin

• Drinks

  • 2 tbsp Orange juice, freshly squeezed

• Liquids

  • 3 tbsp Water

Found on reciperunner.com

Description

Ingredients

• 3 cups cooked wild rice blend, cooled to room temperature
• 2 cups baby kale, chopped
• 1 apple, diced
• 1 orange, peeled and diced
• 1/4 cup dried cranberries
• 1/4 cup dried tart cherries
• 2 stalks of celery, diced
• 1 green onion, thinly sliced
• 1/4 cup shallot, minced
• 1 T. extra virgin olive oil
• 3 T. water
• 2 T. agave nectar
• 1 T. apple cider vinegar
• 2 T. freshly squeezed orange juice
• 1 t. dijon mustard
• 1/2 t. kosher salt
• 1/8 t. black pepper

Directions

• In a large bowl combine all of the salad ingredients.
• In a small bowl whisk together all of the vinaigrette ingredients.
• Pour the vinaigrette over the salad and toss together just before serving.
• Serve the salad cold or at room temperature.