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Kale, Chard, and Fennel Salad with Wild Rice (Emerald City Salad)

See full recipe on: fitandfed.net



Ingredients

For the dressing:
1/4 cup lemon or lime juice (about 2 small or 1 large lemons or 3 limes)
1 clove garlic, minced
1/4 cup olive oil
1 tsp. salt or to taste
Freshly ground black pepper to taste
For the salad:
2 cups cooked wild rice (about 1 cup dry)
1/2 bunch kale or 6 oz., washed, ribs removed if desired, chopped finely
1/2 bunch swiss chard or 6 oz., washed, chopped finely
1/2 large fennel bulb or 6 oz., prepared and chopped.
1/4 to 1/2 cup green onion (scallion) about 1 bunch, cleaned, trimmed, and chopped
1 red or yellow bell pepper, quartered, membrane and seeds removed, chopped
1/2 cup parsley, chopped

Nutrition 3 servings

Per Serving % Daily Value
Calories 356
Fat 19g 29%
Carbs 42g 14%
Protein 9g 18%
Fiber 7g 31%
Cholesterol
Sodium 962mg 40%
     
Fat
Carbs
Protein

Preparation






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