Wild Vegetable Salad | UNL Food | Nebraska

Ingredients

• 1 cup wild rice
• 3 cups low-sodium vegetable broth
• 6 springs of fresh thyme, gently rubbed under running water, or 1 ½ teaspoon dried thyme
• 2 garlic cloves
• 1 Tablespoon fresh thyme, gently rubbed under running water, OR 1 teaspoon dried thyme
• 1 Tablespoon lemon zest
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (optional)
• 8 cups kale, gently rubbed under running water, deveined and chopped into small pieces
• 1 cup canned low-sodium white beans, rinsed and drained
• 1 cup cherry tomatoes, gently rubbed under running water, halved
• 1/2 cup dried cranberries