AuthorMike EgrieCategory,
Wild Rice & Baby Kale Salad with Sharon Fruit
Yields6 Servings
 1 cup wild rice
 ¼ cup extra-virgin olive oil
 3 tbsp white-wine vinegar
 6 cups packed baby kale (about 4 ounces)
 2 sharon fruit diced
 ½ cup dried cranberries
 ¼ cup chopped flat-leaf parsley
1

Cook rice in a large saucepan of boiling water until just tender, about 45 minutes. Drain and rinse with cold water to cool; drain well.

2

Meanwhile, whisk oil, and vinegar in a large bowl. Add the rice and kale; marinate at room temperature, stirring occasionally, for 15 minutes. Stir in persimmons, cranberries and parsley and serve.

Nutrition Benefits:
Store ripe fruit in the refrigerator for up to 5 days.

How to Select:
Choose smooth, brightly-colored fruit that is plump and free from blemishes and bruises or any signs of spoilage.

How to Store:
Store ripe fruit in the refrigerator for up to 5 days.

Ingredients

 1 cup wild rice
 ¼ cup extra-virgin olive oil
 3 tbsp white-wine vinegar
 6 cups packed baby kale (about 4 ounces)
 2 sharon fruit diced
 ½ cup dried cranberries
 ¼ cup chopped flat-leaf parsley

Directions

1

Cook rice in a large saucepan of boiling water until just tender, about 45 minutes. Drain and rinse with cold water to cool; drain well.

2

Meanwhile, whisk oil, and vinegar in a large bowl. Add the rice and kale; marinate at room temperature, stirring occasionally, for 15 minutes. Stir in persimmons, cranberries and parsley and serve.

Wild Rice & Baby Kale Salad with Sharon Fruit
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