This beautiful and fragrant salad is one of my all time favorite salads. It's like the perfect amount of everything: greens, veggies, grains, and fats.
The recipe makes 6-8 large servings and I typically will make the entire recipe and bring for lunch all week. Don't worry, even with the dressing on the salad, it does not get soggy or wilt. This is a hardy salad that when eaten, you'll feel healthy, satisfied, and know that you had a tasty meal that contributes to a healthy body.
Emerald City Salad Recipe
- 2 cups organic wild rice
- 1 bunch organic kale
- 1 bunch organic chard
- 1 red bell pepper
- 1 yellow pepper
- 1 fennel bulb (optional)
- 1 bunch green onions
- 1/2 cup chopped parsley
- 3/4 cup olive oil
- 3/4 cup lemon juice
- 2 teaspoons minced garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
Whisk together olive oil, lemon juice, garlic, salt and pepper to make dressing. Cook the rice in ample water. Drain, cool, and toss rice with dressing. Remove tough stems and ribs from greens and chop into greens into bite size pieces.
Combine with diced peppers, thinly sliced fennel bulb and chopped green onions. Add rice and dressing and toss until thoroughly combined.
I like to let my salad chill for a couple of hours before I eat so the flavors mix well.
- I typically don't use fennel, but add more parsley that came in the bunch – just my preference.
- Instead of using 3/4 cup of lemon juice, I'll do 3/4 cup of a mix of lemon juice and red wine vinegar.
Thank you to The PCC Market here in Seattle for providing this recipe that I've made for years now.
Enjoy your healthy, colorful Emerald City Salad!
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