Applying for grad school sucked up so much of my time and energy that I seemed to have settled into a rut eating out while I am at work, and giving in to sugary sweets in the afternoon. Gross. Now that the process is almost completely behind me, I’m committing to getting back on the wagon – making salads to bring for my lunches, going to yoga several times a week, and running (a lot or a little). Summer is on the horizon, and there is no room for winter layers in my wardrobe.

This amazing salad is based on the Emerald City Salad from the PCC deli ( a co-op in the Seattle area). I used to work near a PCC and eat it several times a week for lunch. I quickly learned that it was much more affordable to make it myself…

You will need:

Kale
Chard (I like to use rainbow)
Parsley
A fennel bulb
Red Bell Pepper
Yellow Bell Pepper
About 1 C wild rice

Olive Oil
Minced Garlic
Lemon juice
Salt and Pepper

To Assemble:

Bring 2 C. water to a boil and add the wild rice. Bring to a boil again, lower the heat, cover, and allow to simmer for about an hour or until all of the water has been absorbed.

Finely chop the kale, parsley and chard into a large bowl. Chop the peppers and fennel and set aside.

Make a dressing using the minced garlic, olive oil, and lemon juice.

I like to allow my rice to cool a bit, but not completely so that it wilts the greens a tiny bit. Then add the peppers, fennel and dress. Add salt, pepper and more lemon juice if necessary to taste.

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