Emerald City Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Wild Rice - 2 cups cookedKale and Swiss Chard (fresh) - 3 cups each; ribs removed and chopped fineBell Pepper - Green and Yellow (1 each), dicedFennel bulb - 1; sliced thinScallion(s), 1 bunch - choppedParsley, 1/2 chopped - can use cilantroOlive oil - 1/8 cup (4 Tbls)Fresh lemon juice 3/4 cup(s) Garlic cloves; 2 tsp, mincedTable salt, 2 tsp Black pepper, 1 tsp
Makes 12 - 1 cup servings
Cook rice according to directions. For kale and chard - Remove tough stems and ribs and chop fine.
Dice the peppers, thin slice the fennel bulb, chop the scallions and parsley (can substitute cilantro if desired).
Mince the garlic.
Whisk together olive oil, lemon juice, garlic, salt and pepper to make dressing. Can add additional water or juice to increase volume.
Toss cooled rice with dressing.
Combine greens with diced peppers, fennel bulb, parsley and green onion.
Just prior to serving, toss vegetable mixture with dressed rice.
Number of Servings: 12
Recipe submitted by SparkPeople user TRAEVYNN.
Cook rice according to directions. For kale and chard - Remove tough stems and ribs and chop fine.
Dice the peppers, thin slice the fennel bulb, chop the scallions and parsley (can substitute cilantro if desired).
Mince the garlic.
Whisk together olive oil, lemon juice, garlic, salt and pepper to make dressing. Can add additional water or juice to increase volume.
Toss cooled rice with dressing.
Combine greens with diced peppers, fennel bulb, parsley and green onion.
Just prior to serving, toss vegetable mixture with dressed rice.
Number of Servings: 12
Recipe submitted by SparkPeople user TRAEVYNN.
Nutritional Info Amount Per Serving
- Calories: 106.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 495.3 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.1 g
- Protein: 3.3 g
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