Raw Kale Salad With Lemon-Honey Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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:
2 bunches kale, stems and ribs removed, torn into bite-sized pieces. i prefer to cut into thin ribbons |
1/2 cup dried cranberries, dried cherries are my favorite |
1/2 cup fresh fruit, i.e.. apples, blueberries, pineapple, mango, etc |
1/2 cup red onion, diced |
1/2 cup sunflower seeds, shelled, i have used other nuts choose your favorite |
vinaigrette |
3 tablespoons fresh lemon juice |
1/2 cup extra virgin olive oil |
1/8 teaspoon ground cinnamon |
2 tablespoons honey |
Directions:
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!
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