Seattle's Favorite Kale Salad

By ScandoGirl

4.15 / 5

15min

35min

See on AllRecipes

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