1

ABOUT THE RECIPE:

This slightly sweet and crunchy Festive Kale Salad makes a satisfying luncheon salad or festive first course for a holiday meal. The lemon tenderizes the kale, transforming it into a delightful option to your every day green salad. Pair it with crusty bread to enhance the delicate flavors of this appealing dish.

Makes 2 to 4 servings

2

INGREDIENTS:

DRESSING
3 tablespoons lemon juice
3 tablespoons maple syrup
SALAD
6 to 8 cups very thinly sliced, lightly packed curly kale, washed and dried
1/2 cup dried cranberries or dried cherries
1/3 cup chopped walnuts
Freshly ground sea salt (optional)
Freshly ground pepper (optional)

3

INSTRUCTIONS:

Put the kale, cranberries and walnuts into a large bowl. Pour about three-quarters of the dressing over the salad and toss gently until the kale, cranberries, and walnuts are evenly coated. Taste and add the remaining dressing if desired. Cover and let stand at room temperature for at least 20 minutes before serving. Just before serving, top with a few grinds of sea salt and pepper if desired.

4

This salad is best made several hours in advance. If you will not be serving it within 30 minutes of preparation, cover and chill it for up to four hours.

Ingredients

Directions

1

ABOUT THE RECIPE:

This slightly sweet and crunchy Festive Kale Salad makes a satisfying luncheon salad or festive first course for a holiday meal. The lemon tenderizes the kale, transforming it into a delightful option to your every day green salad. Pair it with crusty bread to enhance the delicate flavors of this appealing dish.

Makes 2 to 4 servings

2

INGREDIENTS:

DRESSING
3 tablespoons lemon juice
3 tablespoons maple syrup
SALAD
6 to 8 cups very thinly sliced, lightly packed curly kale, washed and dried
1/2 cup dried cranberries or dried cherries
1/3 cup chopped walnuts
Freshly ground sea salt (optional)
Freshly ground pepper (optional)

3

INSTRUCTIONS:

Put the kale, cranberries and walnuts into a large bowl. Pour about three-quarters of the dressing over the salad and toss gently until the kale, cranberries, and walnuts are evenly coated. Taste and add the remaining dressing if desired. Cover and let stand at room temperature for at least 20 minutes before serving. Just before serving, top with a few grinds of sea salt and pepper if desired.

4

This salad is best made several hours in advance. If you will not be serving it within 30 minutes of preparation, cover and chill it for up to four hours.

Festive Kale Salad
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