Ingredients:
2 cups wild rice
1 bunch kale
1 bunch chard
1 red bell pepper
1 yellow pepper
1 fennel bulb
1 cup chopped celery
1/2 bunch green onion
1/4 cup chopped parsley
1/4 cup olive oil
1/2 cup lemon juice
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon black pepper

Optional:
1/4 cup cranberries
1/4 cup sliced almonds

Directions:
To make dressing, whisk together olive oil, lemon juice, garlic, salt and pepper.

For tender wild rice, cook using an extra cup of water, then drain, and cool.  Toss rice with dressing.

Wash greens, and then remove all stems and ribs. Roll greens length-wise and chop in thin strips.

Combine greens with diced peppers, thinly sliced fennel bulb and chopped green onion. Just before serving, toss veggies with dressed rice. Serves 6.