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Friday, January 16, 2015

Elle's Kitchen: Wild Rice, Kale and Pomegranate Salad

A friend posted this salad on Facebook recently and
I knew I had to try it.  The recipe was from Pinterest
and I'm always a bit apprehensive about finding recipes
there since I have had so many Pinterest fails.  BUT, 
I'm happy to report this was a Pinterest Score ~ it was 
delicious!  Even in my dreams last night, I was
 commenting that the salad made me feel so good.

Ingredients for the salad:

2 1/2 cups cooked wild rice, cooled
2 1/2 cups baby kale, chopped (make sure it is baby kale)
1 cup pomegranate seeds
1/2 cup glazed walnuts
1/2 cup crumbled feta

Ingredients for dressing:

1/2 cup onion, minced
2 tabl. olive oil
2 tabl. water
2 tabl. honey
1/2 tabl. apple cider vinegar
1/2 teas. salt
a wedge of fresh orange, squeezed

Please note:  it takes 45 minutes to an hour to cook
the wild rice so do this first and then prep the rest of
the ingredients while it cooks.  Allow time for it to cool.
Chill salad ingredients in the refrigerator so they are cool.

To make the dressing, saute the onion in a bit of  olive oil
just until it softens and is translucent.  This will soften the
taste of the onion. 
If you have an attachment like the one shown above 
with your immersion blender, use that, it works great.
If not, use a food processor.
Place the cooked onions in a food processor, add the other
dressing ingredients and pulse until smooth and creamy.

Combine the salad ingredients and toss,  add dressing
and toss again.

We had this as our entree and loved it!  We felt
full but not stuffed after eating it and there were
so many flavors in each bite that you did not get
bored with it.


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