Kale Salad with Beets & Wild Rice

Kale Salad with Beets & Wild Rice

0 Reviews
From: EatingWell.com, August 2018

Beets and kale, speckled with chewy wild rice and crunchy sunflower seeds, make a satisfying, colorful dinner salad. The beets are nicest when they are sliced paper thin. Use a mandoline or vegetable slicer, if you have one.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 large bunch lacinato or curly kale, stems trimmed, chopped (8 cups)
  • 1 medium beet, peeled, halved and very thinly sliced (2½ cups)
  • 1 cup cooked wild rice
  • ⅓ cup toasted sunflower seeds
  • 5 tablespoons Lemon-Tahini Dressing (see associated recipe)

Preparation

  • Prep

  • Ready In

  1. Combine kale, beet, wild rice and sunflower seeds in a large bowl. Add dressing and toss until well coated. Serve within 2 hours.

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 173 calories; 10 g fat(1 g sat); 4 g fiber; 19 g carbohydrates; 7 g protein; 112 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 3,233 IU vitamin A; 44 mg vitamin C; 72 mg calcium; 2 mg iron; 305 mg sodium; 402 mg potassium
  • Nutrition Bonus: Vitamin C (73% daily value), Vitamin A (65% dv), Folate (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1 vegetable, ½ starch

Reviews 0