A quick, healthy side dish.
8 ounces kale (one bunch)
1/2 cup dried cranberries
1/2 cup nuts, toasted, if desired
1 cup cooked wild rice (or more if desired)
1/4 cup minced red onion
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon smooth Dijon mustard
2 teaspoons honey
Sea salt and freshly ground pepper, to taste
Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized shreds. Transfer the kale to a big salad bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant. Add the rest of the salad ingredients. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand. It also keeps well and you can eat it the next day.
From the kitchen of Anjuli Fink