WILD RICE SALAD

🧂 Ingredients

• 2 cups wild rice

  cooked and cooled
• 1 ½ cups cabbage

  shredded
• 1 ½ cups kale

  chopped
• 2 mandarins

  peeled and chopped
• 2 persian cucumbers

  quarted and chopped small
• 8-10 cherry tomatoes

  halves
• ½ cup pecans
• 15 oz can chickpeas drained
• 2 cups roasted cauliflower
• ¼ tsp salt
• Black pepper to taste
• 1 lemon squeezed

  (Use 2 lemons if using regular oil and white balsamic for dressing)
• 2 cups Cauliflower Florets
• 1 tsp extra virgin olive oil
• 1 tbsp smoked paprika
• ¼ tsp salt
• ½ tsp garlic powder
• 3 tbsp 3 tbsp Meyer Lemon Olive Oil

  Or Regular olive oil
• 3 tbsp Mikan Mandarin Balsamic

  Or White Balsamic
• ¼ tsp salt
• ½ bunch cilantro

Instructions

• 1 Put all ingredients in a large bowl and Mix together to coat with dressing,
  lemon and seasoning. Finish with black pepper
• 2 Preheat oven to 400
• 3 Toss cauliflower in a bowl with oil, salt, garlic and smoked paprika
• 4 Lay seasoned cauli on a sheet pan and bake for 15 mins
• 5 Pull out, flip and bake 10 more mins. Let cool then add to salad.
• 6 Add oil, vinegar and cilantro to a blender and blend until smooth then add to
  the bowl of salad and toss to coat.

Nutrition Info