Wild Rice Summer Salad
- 1/4 cup chopped celery
- 1/4 cup chopped onions
- 1/4 cup coarsely chopped cucumber
- 1 cup Kale
- 1/2 cup cabbage
- 1/4 cup brussels sprouts
- 1/4 cup Chicory
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 2 cups cooked wild rice
- Parsley for garnishing
Dressing:
- 3/4 cup Mayonnaise
- 2 tbsp. Balsamic vinegar
- 1 tsp Sugar
- Salt and pepper to taste
Toss cooked wild rice with dry ingredients.
Blend mayonnaise, balsamic vinegar, sugar, salt and pepper, then gently fold into wild rice mixture.
Serve on crisp lettuce leaves.
Simply Wild: Stir cooked wild rice into jellied salads or sprinkle cold onto green salads.