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Home / Recipes / Fruit, Vegetables, & Grains / Everything But The Kitchen Sink Kale Salad

Everything But The Kitchen Sink Kale Salad

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Kale Salad

I love this kale salad recipe. It’s hearty, satisfying, and colourful. You can put “everything but the kitchen sink” in it, making it a great salad to use up any odds and ends in the crisper. As my friend, Annie, says, “It doesn’t matter what you put in it, it will always taste great.”

 

Use any combination of veggies in this salad. Get creative! The more texture, colour, and flavour the better.  The key is cutting everything into small pieces so you get a bit of everything with each bite.

 

I chose a sweet dressing to balance out the bitter greens. It tastes like a poppy seed dressing, but without the poppy seeds (my father-in-law laughs at that, ”How can you call it a poppy seed dressing without the poppy seeds?”).  If you like the kale salad kit from Costco or the grocery store, then you’ll love this dressing.

 

Make this kale salad about 10 minutes before you’re ready to serve it. The shredded kale (shredded means, cut thinly like cabbage for coleslaw) needs a bit of time to soften in the dressing.

 

Everything But The Kitchen Sink Kale Salad

Everything But The Kitchen Sink Kale Salad

Ingredients

Dressing
4 tablespoons olive oil
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon Dijon
¼ teaspoon salt
Pepper
Salad
1 bunch kale, stalks removed and discarded, leaves thinly sliced
5 radishes, grated
2 carrots, grated
1 celery stalk, thinly sliced
½ red bell pepper, finely chopped
¼ cup finely chopped red onion
½ cup crumbed feta cheese
¼ cup pumpkin seeds

Instructions

  1. In large bowl, whisk together oil, honey, vinegar, Dijon, salt and a pinch of pepper. Add kale, radishes, carrots, celery, red bell pepper, onion, feta, and pumpkin seeds; toss to coat.
  2. Allow to sit for 10 minutes, tossing a few times, before serving.
http://karyosmond.com/kale-salad/

Kale Salad Tips:

  • The kale is sliced thin (shredded) to make it tender and easier to eat.
  • You can use any type of kale for this recipe.
  • Since kale is a hearty green, it stands up well to salad dressing. I especially love this kale salad the next day wrapped into a pita with a little hummus. Yum!
  • Cut everything into pieces that are on the small side. You want to be able to taste everything with each bite.
  • The easiest way to clean kale is in a salad spinner. Give it a quick soak and simply spin it dry.
  • The goal is to use up what ever you have in the fridge for this salad, aiming for lots of colour and texture.  Remember, use this recipe as a guide rather than a set of rules.

Here are some ingredient ideas to get you started:

  • Cheese – cheddar, goat, feta, blue, havarti, mozzarella
  • Nuts and Seeds – almonds, walnuts, sunflower seeds, pumpkin seeds
  • Veggies – radishes, tomatoes, carrots, celery, bell peppers, mushrooms, green onions, zucchini, broccoli,
  • Herbs – cilantro, parsley, chives, basil
  • Dried Fruit – cranberries, raisins, currents, cherries
  • Fresh Fruit – peaches, strawberries, apples, mango, kiwi
  • Preserves – olive, capers, jam
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One comment

  1. Yipee! for the kale salad dressing. The Costco version has become my favourite lately. Who knew that you could put thin slices of brussel sprouts in a salad. I would definitely put in dried fruit, just for sweetness (and maybe poppyseeds just to use up my full jar). Thanks again, Kary for helping us to eat well and save some money.