Wild Rice & Fennel Salad with Super Greens

Lori Hartnett Leave a Comment

This salad offers a fresh lemon vinaigrette, and is packed with vegetables that are naturally low in fat and calories. It is also an excellent source of many vitamins, minerals and dietary fiber.

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Wild Rice & Fennel Salad with Super Greens
Vegetarian, Vegan, Wheat Free, Gluten Free, Dairy Free, Soy Free, Nut Free
Makes:   About 6 cups  
Makes:   About 6 cups  
  1. BRING 1-1/2 cups of salted water to a boil in medium saucepan; stir in rice. Reduce heat to a simmer; cover and cook 45 to 60 minutes or until water is absorbed. Transfer to large bowl.
  2. REMOVE 1-1/2 teaspoons zest from lemon and squeeze 1/4 cup of juice. Place in small container with olive oil, garlic and seasoning; cover and shake well. Stir into cooked rice; set aside.
  3. REMOVE tough stems and ribs from greens; chop into bite-size pieces. Add to rice with remaining ingredients. Toss well. Season with additional salt and pepper, if desired.
Fresh Tips

While the two bell peppers add beautiful color, feel free to substitute one whole pepper.

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