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Kale Salad

May 9, 2013 by Sarah Wondrasek 1 Comment

My usual lunch at work is a salad brought from home, and since I tend to eat the same kind for weeks at a time, I’m always looking for new variations. A few months ago, my friend introduced me to the idea of kale salad. I had never tried raw kale before, so I was eager to give this salad a try.   

Salad

There are two kinds of kale at my local grocery store: curly kale and flowering kale. I usually buy flowering kale (shown below) because I prefer the texture over curly kale when eating it raw. I buy an entire bunch from the produce section, give it a quick chop, and wash it thoroughly before running it through my salad spinner.

If you don’t own a salad spinner and buy lettuce frequently, I highly recommend purchasing one. Even if you buy pre-chopped lettuce in a bag, you should always wash it before eating, and a salad spinner makes it so easy!

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Once the kale is washed, transfer it to a large bowl. Trim the ends off of a handful of Brussels sprouts (I use 5 or 6), thinly slice them using a very sharp knife and add to the kale.

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Next add about 1 cup of shredded carrots. I cheated and bought them already cut up.

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I’m a big fan of nuts in salads and my latest obsession has been soy nuts, so I add about 3/4 cup to the salad. You can swap soy nuts for slivered almonds or chopped walnuts, or leave them out if you prefer.

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I also toss in about 1/2 cup of dried cranberries for a little sweetness.

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If I have basil on hand, I’ll roll up 5 or 6 leaves, give them a rough chop, and add it to the mix.

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Last, I add 1/2 cup of shaved (or shredded) Parmesan cheese.

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Dressing

For the dressing, squeeze the juice of one entire lemon into a small bowl. 

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Add 1/2 teaspoon of minced garlic and 1 teaspoon of honey.

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Add about 3 tablespoons of olive oil and whisk together until the honey is incorporated. Season with salt and pepper.

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If you plan on serving the salad right away, toss it with the dressing immediately. If you are prepping salads for the week, as I do frequently, store the dressing in a separate container and add it right before serving.

This recipe was modified from Proud Italian Cook.

Kale Salad
2013-05-08 21:07:02
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1 bunch kale, chopped
  2. 5 Brussels sprouts, thinly sliced
  3. 1 c shredded carrots
  4. 3/4 c soy nuts
  5. 1/2 c dried cranberries
  6. 5-6 basil leaves
  7. 1/2 c shaved parmesan cheese
  8. 1 lemon, juiced
  9. 1/2 tsp garlic, minced
  10. 1 tsp honey
  11. 3 tbsp olive oil
  12. Salt and pepper, to taste
Instructions
  1. Combine kale, Brussels sprouts, carrots, soy nuts, dried cranberries, basil, and Parmesan cheese in a large bowl.
  2. For the dressing, whisk together the lemon juice, garlic, honey, olive oil, salt and pepper in a small bowl.
  3. Pour dressing onto kale mixture, mix, and serve.
Notes
  1. This recipe makes 4 to 5 entree sized salads.
Decanteria http://decanteria.com/

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I'm Sarah Wondrasek, the creator of Decanteria. I'm also a structural engineer who loves to cook, bake and travel! Read More…

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