Friday, March 22, 2013

Crunch Kale and Green Apple Salad

Yesterday my good friend and neighbor called to see if I had any tahini that she could borrow for a salad dressing she was making.  Almost as quick as she had come to get the tahini, her little Elle was back on my doorstep with my tahini and a crazy good salad in hand (I have the best neighbors).  The remainder of the day and into the following morning, I couldn't get that salad out of my head.  I was craving it!  I had to have it and so I did, for lunch (and dinner too). 



Crunchy Kale and Green Apple Salad

4 cups kale, washed, trimmed, and shredded (I used baby kale)
2 cups red cabbage, shredded
2 cups green cabbage, shredded
2 Granny Smith apples, julienned
1 cup almonds, roughly chopped
1 cup raisins

In a large bowl combine kale, red cabbage, green cabbage, apple, almonds, and raisins.  Pour the dressing over the salad and toss to coat.  Serve.

Maple Orange Tahini Dressing

2 oranges, juice of (1/2 cup)
1 tablespoon pure maple syrup
3 tablespoons tahini
Pinch of salt
1/3 cup olive oil
Lemon juice to taste

Combine the orange juice, maple syrup, tahini, and a pinch of salt in a medium bowl and whisk together.  Slowly drizzle the olive oil into the bowl in a steady stream constantly whisking.  Add lemon juice to taste.  Taste and adjust seasoning if necessary.

I halved this recipe and ate it for lunch and dinner and finished it off.

Recipe slightly adapted from Use Real Butter

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