Native American Heritage Month and Delicious Salad #recipe

Thanksgiving will be here in less than 10 days. It is time to get your favorite recipes ready to go and maybe you have considered adding a new recipe or two. If you would like to keep with the Thanksgiving theme and add a native recipe or two this salad will go great.

Native American families are still producing their own food using traditional recipes. These foods have sustained their families for many years. Often included in the mix are healthy foods that help to sustain sources of healthy foods that are safe and nutritious. 

November is Native American Heritage Month! 

Bring a Bit of Native America to Your Table to Celebrate

November is National Native American Heritage Month in the United States. The week November 8-14 is known as "Rock your Mocs Week" and is a time that Native individuals stand together and show their Native Pride by wearing their moccasins. 

Salad

1½ cups uncooked wild rice
4 cups vegetable broth or water
4 sprigs thyme + 2 tablespoons
chopped thyme leaves
3 cups chopped kale, thick stems
removed
2 teaspoons extra-virgin olive oil
⅛ teaspoon salt
1 can (15 oz.) black beans, rinsed
and drained
1 cup chopped yellow bell pepper
1 cup shredded carrots
1 cup cherry tomatoes, quartered
¼ cup sliced green onion

Dressing
½ cup extra-virgin olive oil
¼ cup lemon juice
1 teaspoon grated lemon peel
2 teaspoons honey
Coarse salt and freshly ground
pepper to taste
8 cups mixed salad greens
½ cup shredded Parmesan cheese

1. Cook wild rice in vegetable broth or water according to package
directions. Add thyme sprigs to pot. Let cool, remove thyme sprigs.
2. Meanwhile, place chopped kale in a medium bowl. Drizzle with
2 teaspoons olive oil and ⅛ teaspoon salt. “Massage” the oil and salt
into the kale for one minute.
3. Mix remaining salad ingredients, including kale and 2 tablespoons
chopped thyme leaves in a large bowl. Stir in cooked wild rice.
4. To make the dressing, whisk ½ cup olive oil, lemon juice, lemon peel
and honey together in small bowl. Season with salt and pepper.
5. Toss dressing with salad mixture; spoon over mixed greens.
Garnish with Parmesan cheese

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