Recipes Salad Green Salad Recipes Kale Salad Recipes Seattle's Favorite Kale Salad 4.1 (21) 15 Reviews 5 Photos This is my interpretation of a wonderful, good-for-you kale salad originally prepared by Seattle's top natural foods grocery chain. The flavorful wild rice, kale, and veggie combination with a lemony dressing can be made year-round and earns raves whenever it's served. It also keeps wonderfully, so make it ahead with no hesitation. Submitted by ScandoGirl Updated on February 14, 2025 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 15 mins Cook Time: 35 mins Additional Time: 10 mins Total Time: 1 hr Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings ½ cup freshly squeezed lemon juice ¼ cup extra-virgin olive oil 2 teaspoons Dijon mustard salt and ground black pepper to taste 5 cups water 2 cups uncooked wild rice 1 teaspoon butter 4 cups finely sliced red cabbage 2 large red bell peppers - seeded, cored, and chopped 2 bulbs fennel, trimmed and chopped 2 bunches kale, leaves stripped from stems and torn into pieces ¼ lemon, juiced, or to taste Directions Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth. Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly. Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste. Cook's Notes: Two to three lemons will yield 1/2 cup lemon juice. If desired, crumbled blue cheese, toasted and chopped hazelnuts, and/or sliced radishes may be added to the salad. I Made It Print 41 home cooks made it! Nutrition Facts (per serving) 211 Calories 6g Fat 35g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 211 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 1mg 0% Sodium 103mg 4% Total Carbohydrate 35g 13% Dietary Fiber 6g 20% Total Sugars 3g Protein 8g 15% Vitamin C 151mg 168% Calcium 145mg 11% Iron 2mg 13% Potassium 753mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.