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Friday, March 20, 2015

Kale and Apple Salad

I love salads, I was never much of a fan of Spinach and had never even heard of Kale. When hubby was ill with cancer a few years ago, I tried everything I could to get him to eat and eat tasty and healthy foods. Chemo is a nasty toxic drug that robs the tastebuds so I made a lot of soups full of vitamins and minerals and easy to digest. I started using Kale in a lot of my soups and I found that we both really liked it. You do want to make sure you remove the ribs of the Kale because that part is pretty bitter. This is a another perfect summer salad, eaten alone or as a side dish.

"Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor."

Prep time: 20 Min
Cook time: 10 Min. Idle
Total time: 20
Calories per serving: 151
Fat per serving: 8.5 gr
  • 3 Tbs tablespoons fresh lemon juice
  • 2 Tbs extra-virgin olive oil
  • 1 Bunch kale, ribs removed, leaves very thinly sliced 
  • 1/4 Cup dates
  • 1 Honeycrisp apple
  • 1/4 Cup slivered almonds, toasted
  • 1 ounce pecorino, finely grated (1/4 cup)
  • Freshly ground black pepper
  • Kosher Salt
Cooking Directions

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Recipe by From Food Network Kitchens

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