INGREDIENTS
2 cups
Cranberries, fresh
1
Fennel, small bulb wedges very thin
4 cloves
Garlic
4 cups
Kale
2 tsp
Lemon peel
1/2 cup
Red onion
1/2 cup
Sweet pepper, red
4 1/2 tsp
Dijon-style mustard
1/4 cup
Lemon juice
2 cups
Wild rice, cooked
1
Salt and ground black pepper
6 1/3 tbsp
Olive oil
1 cup
Walnuts, toasted