Wild Rice Salad

Ingredients:

• 4 Cups cooked wild rice blend (I like Lundberg Farms or Uncle Ben’s – make sure you are buying a blended mix  not straight wild rice)
• 1 1/2 Cups artichoke hearts, chopped (I use frozen, but canned works too!)
• 1 Bunch lacinato kale destemed and thinly sliced or torn into small pieces (here you could use spinach too!)
• 1/2 Red onion finely diced (a bunch of scallions or shallot would work here)
• 1/2 Cup Sliced or slivered almonds
• 1/4 Cup simple vinaigrette dressing (Make you own, see below or favorite store bought vinaigrette/Italian dressing would work too!), more as needed
• 1/4 Cup Hellman’s Mayonnaise, more as needed

Instructions:

1. Combine all the ingredients in a large salad bowl, toss to combine.
2. If salad appears dry add more dressing and mayonnaise. You want all the ingredients coated and the kale to start to wilt a little bit.
3. Check for salt and pepper!
4. Eat immediately or store in air tight container for later! It gets better the longer it sits!

Sometimes I add chicken as well for a complete meal! Avocado on top would be great, and a handful of dried cranberries is such a good addition!

Simple Vinaigrette:

• 1/2 Cup of mild olive oil
• 1/4 Cup apple cider vinegar, with more vinegar to taste as needed
• 3 Tablespoons water
• 1 Teaspoon Lawry Salt

I use this basic dressing on everything. It makes a great potato salad as well as a meat marinade!