Categories: April2012, Healthy, Kale, SBF, Salads
Ingredients
- Salad Ingredients:
- 5 oz. mixed baby kale leaves (or use Red Russian Kale leaves, chopped; I used Earthbound Farm Baby Kale Mix)
- 1 large apple (I used Honeycrisp, but any flavorful apple will work. Red apples will look prettier!)
- 1/4 cup dry-roasted sunflower seeds
- Dressing Ingredients:
- 2 tsp. fresh-squeezed lemon juice
- 2 tsp. Dijon mustard
- 2 tsp. agave nectar, sugar, Splenda, or Stevia granulated (Use agave, Splenda, or Stevia for South Beach Diet)
- 1 tsp. white balsamic vinegar (or any mild white vinegar will work)
- 2 T + 1 tsp. extra virgin olive oil
Directions
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Instructions:
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If you can’t find the mixed baby kale leaves I highly recommend Red Russian Kale for this salad instead of other kale varieties. If using Red Kale, cut away the rib in each leaf and chop the kale into bite-sized pieces. The baby kale does not need to be chopped. Whichever kale you use, if it is even a little bit wilted I would crisp it in a salad spinner with very cold water and then spin dry (or dry with paper towels, until it’s very dry.)
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Mix together the white balsamic vinegar, lemon juice, Dijon mustard, and sweetener (or sugar), and then whisk in the olive oil to make the dressing. Core the apple, cut into slices, and cut each slice into chunks. Put apple pieces in a small bowl and toss with about half the dressing, making sure each piece of the apple is coated with dressing.
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Put the kale into a bowl large enough to hold all the salad, add the rest of the dressing and toss to coat. (If you don’t like much dressing, you may not need it all.) Add the apples coated with dressing and sunflower seeds and toss again.
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This was not bad after being in the fridge overnight, but next time I would only mix as much salad as I could eat at that time. Refrigerate the extra kale and apples and dressing mixture separately and toss together with the sunflower seeds right before you’re eating the leftovers.