PCC’s Emerald City Salad, RV Style

While in Seattle over the holidays my mom bought some delicious salad at the local co-op (PCC).  I raved about this store in my “Vegan friendly cities” post last year.  PCC is great because they give all their recipes away on their website!  www.pccnaturalmarkets.com

Emerald City Salad was quickly added to my “to make” list.  It’s a tasty and tangy blend of greens that manages to be hearty and not too “weedy” or rough as I would describe some “greens.”  You also feel instantly healthy just by eating it.

Of course, because I was shopping at Safeway, post-fitness center visit (read – I was tired and impatient), I had limited options for the ingredient list.  I later found wild rice at Fred Meyer’s a week later and they likely had fennel there too, but at that moment of shopping I opted for the par-boiled “wild rice” mix and red onions. As a result, here’s the real recipe:


And, here’s my RV version

  • 1 package of wild rice “mix”
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 bunch kale
  • 1 bunch chard
  • 1 diced red bell pepper
  • 1 diced yellow bell pepper
  • 1/2 thinly sliced red onion
  • 1 bunch green onion, chopped
  • 1/2 cup chopped parsley

1.  Cook rice according to package directions.  Set aside and cool.

2.  Make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. Toss cooled rice with dressing.

3.  Prepare the greens by Removing tough stems and ribs from greens. Combine with peppers, red onion and green onion. Just before serving, toss veggies with dressed rice.

Emerald City Salad, RV Style, with cornbread


One thought on “PCC’s Emerald City Salad, RV Style

  1. Pingback: Roasted Winter Vegetable and Wheat Berry Salad | Three Clever Sisters

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