Wild Rice and Baby Kale Salad with Pomegranate, Walnuts, Feta and Shallot Vinaigrette
For the salad
1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice (you can use leftover rice or buy precooked)
1/4 cup toasted walnuts
1/4 cup feta cheese
For the vinaigrette
1/2 cup minced shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
1/2 tablespoon apple cider vinegar
1/2 teaspoon salt
1 squeeze lemon or orange juice
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the vinaigrette if you want a cold salad.
Mince the shallot and saute in 1/2 tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your vinaigrette, skip the sauteing altogether. The shallot in particular works well for this.)
Pulse the or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
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