FROM 30/10'S KITCHEN...

Kale Salad

Another Delicious 30/10 Recipe

with Cranberry Vinaigrette

RECIPE SUMMARY

 

Kale Salad with Cranberry Vinaigrette

Makes 2 servings of Salad: counts towards 1 cup of vegetables, ½ cup restricted vegetables, 2 tablespoons oil 

 

INGREDIENTS

Kale Salad
 3 Cups Kale, chopped
 Sea Salt, to taste
 1 Cup Jicama, sliced into strips
 ¼ Cup Reduced Fat Feta
 ¼ Cup Cranberry Vinaigrette
Cranberry Vinaigrette
 1½ Oz. Walden Farms Cranberry Sauce
 ¼ Cup Green Onions, sliced thin
 1 Sprig of Rosemary, Minced
 2 Tablespoons Minced Garlic
 2 Tablespoons Red Wine Vinegar
 ¼ Cup Walden Farms White Pear Balsamic Dressing
 3 Tablespoons Lemon Juice
 ¾ Cup Olive Oil
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

Kale Salad
1

In a large bowl combine the kale and the sea salt, massage the salt into the kale until it is a slightly brighter color.

2

Add in the sliced jicama, reduced fat feta and the cranberry vinaigrette then combine.

Cranberry Vinaigrette
3

In a small microwave dish, heat the cranberry sauce in the microwave for 15 seconds, remove and set aside.

4

Add a tablespoon of oil to a pan and heat on medium low heat; add the green onions, rosemary, and garlic until fragrant. Add the herbs to the bowl with the cranberry sauce, also adding the vinegar, dressing and lemon juice, whisking while adding.

5

While continuing to whisk, slowly drizzle in the olive oil; season with salt and pepper.

6

Chill for 15-20 minutes before using; serve over greens.

 

Ingredients

Kale Salad
 3 Cups Kale, chopped
 Sea Salt, to taste
 1 Cup Jicama, sliced into strips
 ¼ Cup Reduced Fat Feta
 ¼ Cup Cranberry Vinaigrette
Cranberry Vinaigrette
 1½ Oz. Walden Farms Cranberry Sauce
 ¼ Cup Green Onions, sliced thin
 1 Sprig of Rosemary, Minced
 2 Tablespoons Minced Garlic
 2 Tablespoons Red Wine Vinegar
 ¼ Cup Walden Farms White Pear Balsamic Dressing
 3 Tablespoons Lemon Juice
 ¾ Cup Olive Oil
 Sea Salt, to taste
 Black Pepper, to taste

Directions

Kale Salad
1

In a large bowl combine the kale and the sea salt, massage the salt into the kale until it is a slightly brighter color.

2

Add in the sliced jicama, reduced fat feta and the cranberry vinaigrette then combine.

Cranberry Vinaigrette
3

In a small microwave dish, heat the cranberry sauce in the microwave for 15 seconds, remove and set aside.

4

Add a tablespoon of oil to a pan and heat on medium low heat; add the green onions, rosemary, and garlic until fragrant. Add the herbs to the bowl with the cranberry sauce, also adding the vinegar, dressing and lemon juice, whisking while adding.

5

While continuing to whisk, slowly drizzle in the olive oil; season with salt and pepper.

6

Chill for 15-20 minutes before using; serve over greens.

Kale Salad

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