My youngest son loves salad, and while surfing the web, he came across this copycat recipe of a salad served at a famous chicken sandwich restaurant. I don’t know who published it originally since he shared it with me about 5 years ago,and I do like to give credit where credit is due, so thank you whoever you are. This is a very tasty salad, that’s worth the prep (massaging Kale makes it tender, so don’t skip that step). The dressing is slightly sweet with a tangy twist from the apple cider vinegar.
Kale & Broccoli Salad
Course: Uncategorized8-10
servingsIngredients
4 cups broccoli (the florets) cut into small, bite size pieces
10 cups kale, washed, trimmed and massaged
1 cup dried tart cherries or cran-raisins
1/3 cup salted, shelled sunflower seeds
DRESSING
1/3 cup apple cider vinegar (Bragg’s is best)
1 green onion, chopped
1 teaspoon coarse grain mustard
1 teaspoon kosher salt
Generous sprinkle of black pepper
2/3 cup real maple syrup
½ cup extra virgin olive oil
Directions
- Combine the vinegar, onion, mustard, salt, pepper, and maple syrup in a blender and blend until smooth. With the blender running, slowly drizzle in the olive oil. Set aside.
- In a large bowl, combine the broccoli, kale, cherries, and sunflower seeds.
- About an hour before serving, drizzle about 3/4 of the dressing onto the salad and toss to coat evenly. Add more dressing if desired.
Notes
- Note: If you like cheese, try crumbling a little feta or mild goat cheese on top right before serving.
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