Raw Kale Salad With Lemon-Honey Vinaigrette
This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries
Ingredients
4 serv.- kale, stems and ribs removed, torn into bite-sized pieces. I prefer to cut into thin ribbons↗2 bunches
- dried cranberries, dried cherries are my favorite↗1⁄2 cup
- fresh fruit, i.e.. apples, blueberries, pineapple, mango, etc1⁄2 cup
- red onion, diced↗1⁄2 cup
- sunflower seeds, shelled, I have used other nuts choose your favorite↗1⁄2 cup
- vinaigrette
- fresh lemon juice↗3 tablespoons
- extra virgin olive oil↗1⁄2 cup
- ground cinnamon↗1⁄8 teaspoon
- honey↗2 tablespoons
Step-by-step instructions
- 1
Combine the four salad ingredients in a large bowl.
- 2
Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
- 3
Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
- 4
This is even better the next day and hold up well w/o wilting.
- 5
NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App