Heartland Chopped Salad
An amazing salad! This pomegranate molasses works miracles, making it the best Kale salad you have ever had.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 759
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 759
1/3 cup dried cranberries
1 bunch dinosaur kale (lacinato kale), ribs removed and leaves coarsely chopped
4 ounces baby spinach, chopped
1 ripe asian pear, cored, halved and chopped
Overcooked Wild Rice:
1 1/2 cups overcooked wild rice, recipe follows
1/2 cup toasted walnuts, coarsely chopped
pomegranate molasses dressing, recipe follows
1 1/2 cups wild rice
kosher salt
Pomegranate Molasses Dressing:
1/4 cup white wine vinegar
2 tablespoons pomegranate molasses
1 tablespoon clover honey
2 teaspoons dijon mustard
kosher salt and freshly ground black pepper
1/4 cup olive oil
Directions:
Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.
Source: foodnetwork.com
Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
