Kale Salad with Cranberries
Kale is a superb food packed with all the right vitamins and nutrients. It’s a green veggie that can be prepared many ways. Since kale is a bit thicker than most salad greens, it can hold up to dressing for a much longer time without becoming soggy, making it ideal for a picnic. When fresh blueberries and blackberries are in season you can use them instead of the raisins or dried cranberries. This salad is a great side dish for any meal and is easy to take on the go.
- 2 tablespoons olive oil
- Juice of ½ orange
- Juice of ½ lemon
- 1 tablespoon honey
- Salt and pepper to taste
- 1 pound kale, cleaned and cut into bite-size pieces
- ¼ cup white raisins or dry cranberries
- ¹⁄3 cup pecans, lightly crushed
Place the olive oil, orange and lemon juices, and honey in a large bowl. Add the salt and pepper and whisk. Toss the kale into the bowl with the dressing and massage the greens by rubbing them together. This will cause the greens to wilt slightly, which will give you a silky and sweet green and will remove the bitter taste many people don’t like in kale. Add raisins and nuts and toss.
Nutrition Analysis: 140 cal, 9 g fat, 0 mg chol, 20 mg sodium, 14 g carbs, 2 g fiber, 8 g sugar, 3 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
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