Recipe by Susan
"Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck."
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ground black pepper
extra-virgin olive oil
kale, stems removed and leaves chopped
1/2 (16 ounce) package
frozen shelled edamame (soybeans), thawed
red onion, sliced thin
sweetened dried cranberries (such as Ocean Spray® Craisins®)
shelled, roasted sunflower seeds
EXCELLENT! I have been looking for like a recipe like this for years! I like to decrease sugar, so I only added 1/3 cup white sugar--the raisins and craisins were sweet enuf!
I didn't have all the listed ingredients so I added flax seeds and to save time--I chopped up the carrots, red onions, some basil and 2 cloves of garlic in my food processor---quick, easy!
I did not add fruit to it--it is still delicious!
Thank you for a great base recipe to tweek!
It is an easy recipe to make and packed full of great nutrients. However, the recipe said it makes 20 servings. I was skepical about makeing it at first but as I read through the ingredients it didn't seem like it would feed 20 people. After assembling it I realized that as a side dish it will probably feed more like 8-10 people if they each ate about a 1/2 cup serving.
I'm glad I waited to review this bc this salad gets better after it sits. I WANT to love kale but I don't. It's a texture thing for me but I gobble down this salad. I accidentally used up my last red onion before I made this so I omitted it but it is still fantastic! I made it before be the other night and brought it out in the morning just to taste in and ended up having a big bowl of it for breakfast! Just had another big bowl today...YUM. the textures and flavors are awesome. I put 1/2 the dressing on the salad and reserved the rest but it doesn't need the rest. its really great as is. WILL make again and definitely sharing this recipe!
This salad was awesome! I made it for a potluck for work and it was the first to be completely devoured! Many admitted they were skeptical when I offered to bring a kale salad but all have asked for the recipe! I used White Balsamic Vinegar and cut the sugar down to 1/2 cu and could have gone with even less. This one is a keeper!
So delicious! Make sure to assemble it ahead of time to let the kale soften and the flavors develop. I have made it twice now and my family really enjoys it.
This is wonderful! I took the advice of several others and reduced the sugar to 1/3 cup and used white balsamic vinegar for the dressing. I also grated a head of red cabbage and added that to the salad. I didn't have cashews or sesame seeds so substituted 2/3 cup sliced toasted almonds along with the craisins. This salad is not only really beautiful (with the green kale and red cabbage) but it tastes fantastic! My kids loved it too!
For the folks who find traditional kale bitter, try using lacinato kale (also known as Tuscan kale). It is much better suited to be eaten raw and stands up well to dressing. I was able to find it at Whole Foods Market. If it still isn't palatable for you, baby spinach and arugula mixed would make a wonderful substitute.
Kale is a lettuce that we are trying to enjoy. In our case, it is an acquired taste. DH and DS are still working on the bitterness of the leaves, but not ready to give up on it. I made this for a birthday carry-in at work, and it was well received. I did cut the sugar back to ¼ cup and it worked well. It is a very pretty salad with all the colors going on. Making the salad 4 – 6 hours ahead of time is a must. The kale needs time to soften up. The next time I make it, I will make it the night before and add the cashew pieces and sunflower seeds right before serving. This is very good, pretty and by cutting the sugar back pretty healthy for you. Thank you, Susan, for sharing your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Summer Kale Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
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