Name: Wild Rice and Kale Salad
Ingredients: 1 tablespoon olive oil; 1/4 cup diced onion; 2 cups cooked wild rice; 1 cup corn, fresh or frozen; 2 cups finely chopped kale; 1 cup diced cooked tofu; 1/4 cup sun-dried tomatoes packed in oil, oil reserved; juice from 1/2 lemon; 1 clove garlic, crushed; 1 teaspoon agave nectar; 2 tablespoons reserved oil from sun-dried tomatoes; 2 tablespoons olive oil; salt and pepper to taste

Description

A ‘kitchen sink’ salad that was made from this and that in the fridge. Full on flavor, this vegetarian salad is a winner and delicious eat warm or at room temperature.

Ingredients

1 tablespoon olive oil
1/4 cup diced onion
2 cups cooked wild rice
1 cup corn, fresh or frozen
2 cups finely chopped kale
1 cup diced cooked tofu
1/4 cup sun-dried tomatoes packed in oil, oil reserved
juice from 1/2 lemon
1 clove garlic, crushed
1 teaspoon agave nectar
2 tablespoons reserved oil from sun-dried tomatoes
2 tablespoons olive oil
salt and pepper to taste

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Instructions

Heat 1 tablespoon of olive oil in medium saute pan. Add diced onion and cook 3-4 minutes or until soft. Add kale and corn and saute for an additional 5 minutes to wilt kale and heat corn through.
Stir in cooked wild rice, diced tofu, and sun dried tomatoes. Stir occasionally until heated through.
Meanwhile, whisk lemon juice, garlic and agave together in a small bowl. Slowly whisk in reserved oil from sun dried tomatoes and olive oil.
Mix dressing into rice salad and season with salt and pepper.
This can be served either warm or at room temperature.