Kale Orange Mai Fun (Brown Rice Noodle) Salad from Whole Foods

I’m on national TV!!! CAPS’ PSA “This is the Face of a Puppy Mill Dog,” starring the pawmazing Kiley Wirtz-Jennings and moi, will air on HGTV, DIY Network, Food Network, Cooking Channel, Travel Channel, and Great American Country for one year. To celebrate, I got two cookies from Pawsmopolitan and enjoyed every single bite and lick (even better, I didn’t have to share with the bratty brothers). After indulging my sweet tooth, I feel like the celebration should continue throughout the week and I should indulge other teeth as well. Mother found this yummy recipe in a Whole Foods magazine. It’s the perfect balance of nutritious, hearty and zesty. I’m officially drooling!


1 (8-ounce) package Mai Fun (brown rice vermicelli)
1/2 pound kale (small bunch), finely chopped
1 red bell pepper, diced
2 (15 ounce) cans 365 Everyday Value(R) No-Salt-Added Chickpeas
2 seedless oranges – you will need flesh of 2, zest of 1
2 teaspoons white miso
1 tablespoon 365 Everyday Value(R) Apple Cider Vinegar
1/2 bunch parsley or cilantro (optional)

In a medium pot, boil 2 quarts of water.
Add noodles and cook, stirring frequently for about 5 minutes or until soft.
Strain, place into a container and let cool in the refrigerator for at
least 15 minutes.
While the noodles are cooling, finely chop the kale and dice the red
pepper; put into a large salad bowl.
Rinse and add chickpeas and zest 1 orange over salad.
Peel both oranges, cut into small pieces and place them into a blender
along with the miso and apple cider vinegar. Puree and mix into the
Garnish with parsley or cilantro, if desired.

Serves 4

Recipe by: Caelum Massicotte, Healthy Eating Specialist, Whole Foods
Market- Glastonbury, CT.

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