Wednesday, December 4, 2013

Sunny California Kale Salad

  After eating all the rich Thanksgiving dishes last week, I found myself dreaming of a healthy but tasty salad Jenn and I had when she was relocating to California.  So - here I go - I have to duplicate one more salad from our travels!  While it has a lot of health benefits (One cup has these percentages of the following daily requirements: 130% vitamin A, 85% vitamin C, and 435% vitamin K), it also has enough rich flavor to be fall-festive holiday fare.  The restaurant we ate this salad at overlooks the ocean and is right down the street from Jenn's apartment. We watched families enjoying a day on the beach as we munched on it!  Enjoy!


For the salad:

5 oz. package of organic baby kale, about 4 cups

1 large Fuji apple, about 1 cup diced

1/2 cup grated parmesan cheese

1/3 cup sliced almonds

1/3 cup golden raisins

For the dressing:

3 tablespoons olive oil

2 tablespoons lemon juice

1/2 teaspoon lemon pepper seasoning





Slice and core the apple, then dice enough of it to make 1 cup.  Give the kale a good chopping; you should have about 4 cups worth from the 5 oz. package of organic baby kale.


Put the kale, apples, parmesan cheese, sliced almonds, and golden raisins in large bowl. Whisk the dressing ingredients together and pour 1/4 cup of it over the mixture in the bowl.  Toss.

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