1 box wild rice mix (Zatarain's or other), cooked and cooled
1 cup Craisins (or more if you like)
1 bunch chopped curly-leafed kale (trim stems, roll leaves & slice 1/4" then chop)
1/2 cup thinly sliced red sweet pepper
1/2 cup thinly sliced red onion
1/2 cup sunflower seeds (pepitas), lightly toasted
1 can mandarin oranges, drained
1-2 cups candied walnuts* (add just before serving)
Dressing: shake well in screw top jar
1/3 cup olive oil
1 T. Dijon mustard
1/4 cup orange juice
1-2 teaspoons minced garlic
Mix all ingredients except walnuts together; toss with dressing.
Add walnuts just before serving.
Put walnuts in a pan lined with foil sprayed with Pam.
Drizzle enough real maple syrup over nuts to coat as you stir.
Bake 325° 20-25 min. stirring once or twice until nuts are lightly browned. Remove foil from pan to cool.
Kale and Wild Rice Salad
Chapter 57, the Florida Sun Gators
© Copyright 2016
by AGD Web Designs
July 28, 2016
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