This is a wonderful and colourful salad for a crowd. It's made with wild rice, kale, red cabbage, red pepper, fennel and a lemon dressing. It works for any time of the year and earns lots of comments whenever I serve it. It also keeps wonderfully, so make it ahead of time with no hesitation. If desired, crumbled blue cheese, toasted and chopped hazelnuts, and/or sliced radishes are welcome additions to this salad.
I only had Trader Joes Black Rice when I was ready to make this salad, I thought it was wild rice until too late, my mistake. It made the whole salad purple, which is pretty and very UW (go Huskies!) My fennel bulb was huge so I only used one. I think fennel is what made the salad so interesting and different - I make and eat kale salads all the time, I love to make them on Sunday and take them to work for lunch all week. Thanks for another winner, Scandogirl, it was delicious and held up well all week. BTW, My husband had to sprinkle his with cayenne, which I admit was good too, he used just a pinch so not hot, just a little different flavor. - 28 Jan 2015 (Review from Allrecipes US | Canada)
This is fabulous by itself but I had some mushrooms and a baked chicken breast I wanted to use. I browned one cup sliced mushrooms, 1 clove garlic and 1 chicken breast sliced in olive oil. I added juice of 1 lime and then mixed with wild rice and topped the salad with it. Next time I am going to add some grape tomatoes and grated cheese. Really quick to fix and I will definitely be making it again! Thanks for submitting! - 13 Aug 2015 (Review from Allrecipes US | Canada)
yummy! better than i thought it would be! - 10 Jun 2015 (Review from Allrecipes US | Canada)