Beets and kale, speckled with chewy wild rice and crunchy sunflower seeds, make a satisfying, colorful dinner salad. The beets are nicest when they are sliced paper thin. Use a mandoline or vegetable slicer, if you have one.
8 cups 1 large bunch curly kale, stems trimmed, chopped (8 cups)
1 medium beet, peeled, halved and very thinly sliced (2 1/2 cups)
1 cup cooked wild rice
⅓ cup toasted sunflower seeds
5 tablespoons Lemon-Tahini Dressing (click here for recipe)
Combine kale, beet, wild rice and sunflower seeds in a large bowl. Add dressing and toss until well coated. Serve within 2 hours.
