I had a lot of chopped Kale (from making Zuppa Toscana soup) and of course I can’t just throw it out. I got on the internet, looked up Kale Salad found five recipes that looked interesting. I took things I liked about each one and came up with this healthy different salad. Husband wasn’t a fan, but that was great because I got to eat his share.
Kale, Apple, and Craisin Salad
Dressing
¼ Cup Orange Juice
3 Tablespoons olive oil
1 Tablespoon Honey or Maple Syrup
1 teaspoon orange zest, optional
½ teaspoon salt
3 Tablespoon rice vinegar or apple cider vinegar
1 bunch Kale, ribs removed, and leaves chopped very thinly sliced (about 7 cups)
1 Gale or Honey Crisp Apple, Chopped
½ Cup sweetened dried cranberries (Craisins)
¼ cup sliced almonds or pecans
1-ounce favorite cheese crumbles, Feta crumbles, Goat Cheese Crumbles, Blue Cheese Crumbles, or Shredded Parmesan
Combine all the dressing ingredients in a blender and process until combined. Pour over the Kale and set aside for at least 15 minutes or up to 6 hours.
Just before serving toss again to coat the Kale again, and add the Apples, dried cranberries, nuts, and cheese.
Gluten Free as written, Dairy Free leave out the cheese.
Jan Dairy Keen-Home of the Train