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 (2 1/2 cups)
- 1 cup cooked wild rice
- ⅓ cup toasted sunflower seeds
- 5 tablespoons Lemon-Tahini Dressing (see associated recipe)
Directions
- Step 1
Combine kale, beet, wild rice and sunflower seeds in a large bowl. Add dressing and toss until well coated. Serve within 2 hours.
Associated Recipes
Lemon-Tahini Dressing
Nutrition Facts
Serving Size: 2 1/2 cups Per Serving: 173 calories; protein 6.7g; carbohydrates 18.6g; dietary fiber 4g; sugars 3g; fat 9.5g; saturated fat 1.1g; vitamin a iu 3233.1IU; vitamin c 44.3mg; folate 112.3mcg; calcium 72.2mg; iron 1.6mg; magnesium 54.2mg; potassium 402.3mg; sodium 305.3mg; thiamin 0.2mg. Exchanges:
2 fat, 1 vegetable, 1/2 starch
