PCC Emerald City Salad

• 1 bunch kale or rainbow chard

• 1 red pepper

• 1/2 bunch green onion

• 1 small bulb fennel

• 1/2 bunch parsley

• 1 cup wild rice, cooked & cooled

• optional: black olives, feta, yellow or green peppers

Dressing:

• 1/2 cup olive oil

• 1/2 cup lemon juice

• 1 tsp garlic

• salt and pepper

Directions:  Chop all vegetables and combine in large bowl with rice.  Combine dressing ingredients in small jar.  Dress salad prior to serving.  Don't dress the whole salad if you want to have leftovers. It will keep better if you store the dressing separately.   

Want extra protein? Add a huge spoonful of hummus, shredded chicken or tempeh strips.