Kale Salad with Vinaigrette
This salad with its tangy dressing will turn everyone into a kale lover! Pumpkin seeds for a bit of healthy crunch and you can add craisins for a bit of sweetness. Adapted from Yum & Yummer by Greta Podleski.
Equipment
- 1 Salad Spinner (optional)
- 1 Salad Dressing Shaker Bottle or Cruet
Ingredients
Vinaigrette
- ⅓ Cup Olive Oil
- 3 Tbsp. Apple Cider Vinegar
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Dijon Mustard
- 2 Tbsp. Maple Syrup
Salad
- 4 Cups Kale
- 1½ Cups Purple Cabbage
- 1½ Cups Grated Carrots 2 large carrots
- ⅓ Cup Green Onions
- ½ Cup Pumpkin Seeds
- ½ Cup Craisins optional
Instructions
- To make the dressing, mix olive oil, apple cider vinegar, lemon juice, Dijon mustard and maple syrup in a bowl or salad dressing shaker bottle or cruet. Set aside.
- Wash, de-rib and coarsely chop kale and put in large bowl.
- Peel and grate carrots and layer on top of kale.
- Finely slice and then coarsely chop purple cabbage. Sprinkle on top of carrots.
- Chop green onions. Sprinkle green onions and pumpkin seeds on top (and craisins if you want to add a little sweetness).
- Add dressing and toss just before serving.