Holiday Kale Salad

By sz8jm9

Better Homes and Gardens - November 2012
Nutrition Facts - Servings Per Recipe 12
cal. 187,Fat, total (g) 14,sat. fat (g) 2,carb. (g) 14,Monosaturated fat (g) 6,Polyunsaturated fat (g) 6,fiber (g) 3,sugar (g) 2,pro. (g) 4,vit. A (IU) 3547,vit. C (mg) 41,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 1,Pyridoxine (Vit. B6) (mg) 0,Folate (µg) 32,sodium (mg) 112,Potassium (mg) 270,calcium (mg) 50,iron (mg) 1,

Ingredients

• 2 cups fresh cranberries
• 4 - 5 cloves garlic, unpeeled
• 1 tablespoon olive oil
• Salt and ground black pepper
• 1/3 cup olive oil
• 2 teaspoons finely shredded lemon peel
• 1/4 cup lemon juice
• 4 1/2 teaspoons Dijon-style mustard
• 4 cups chopped kale
• 2 cups cooked wild rice, cooled
• 1 small bulb fennel, cored and shaved or cut into very thin wedges
• 1 cup chopped walnuts, toasted
• 1/2 cup thinly sliced red sweet pepper
• 1/2 cup thinly sliced red onion

Details

Servings 12
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place cranberries and garlic cloves on pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with 1/4 teaspoon each salt and pepper. Roast, uncovered, 20 to 25 minutes or until garlic is softened and cranberries are browned at the edges and wrinkled. Cool slightly. Remove garlic peels. Chop garlic.

2. For dressing, in a screw-top jar combine garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt and ground black pepper.

3. In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat. makes 9 cups (about 12 servings).