Recipe Image

Kale Salad with Beets & Wild Rice

  • 20 m
  • 20 m
Carolyn Casner
“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

    • 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)

Directions

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