Out of Helen's Kitchen - Kale
- Details
- Published on Tuesday, July 3, 2018
By Helen Drysdale
Neepawa Banner & Press
Kale; a powerful 鈥渟uper food鈥� has taken me some time to get used to.
It is packed with vitamins A, C, and K as well as calcium so I have been making salads from it and I have grown to like it. When using mature kale remove the bitter stems. This salad is colourful and is a wonderful addition to any table.
Salad:
1 head of kale, washed and cut into 1/4 inch
strips
1/2 red onion, cut
diced
1 cup celery, diced
1 red pepper, diced
1 large apple, diced
1/2 cup shelled
pumpkin seeds
1/2 cup dried
cranberries
1 cup grated carrots
Dressing:
4 Tbsp. apple cider
vinegar
4 Tbsp. oil
1 Tbsp. maple syrup
1 tsp. Dijon mustard
1 tsp. soy sauce
1 Tbsp. LITEHOUSE cilantro or finely diced
fresh
Salt and pepper to taste
Combine and stir dressing ingredients. Stir dressing into kale to soften the leaves, then add the other ingredients. Let sit for at least 1 hour before serving. The leftovers (if any) will keep in the fridge for several days.
