Monday, July 16, 2018
Kale and Apple Salad for Lunch
Kale is one of those veggies you either love or hate. I've never had any issues with it, but I don't really use it in a lot of my recipes. It wasn't until I bought a community-supported agriculture (CSA) share from a local organic farm that I really started to embrace it.
To use the kale that comes in my share every week, I've been packing kale salads for lunch. This is a very simple recipe that's easy enough to make after a long day at work and it's healthy. It's also the perfect fit for anyone who is still on the fence about kale as the tangy dijon dressing really takes away any of its bitterness.
Here are the details. I hope you enjoy it as much as I have! You can throw in any combination of fruit, nuts, and cheese. Use whatever you have on hand.
For the salad:
1 to 2 cups of kale
A handful of slivered almonds and dried cranberries
Half an apple chopped up
A sprinkling of goat cheese
For the dressing:
3 tablespoons of olive oil
1 1/2 tablespoons of apple cider vinegar
1 tablespoon of smooth dijon mustard
1 1/2 teaspoons of honey
A pinch of salt and pepper
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