Friday, November 22, 2013

SUPER KALE SALAD for a crowd



Since I work at an elementary school, I have my summers free. Since I have more time on my hands, I like to try new recipes or food  that I've never tried before, and I've been doing that  lately.

With summertime heat and humidity in full swing here in southern Illinois, I  also like to find as many recipes that  I can that don't  require any or much cooking time using the  added heat from the stove or oven.We grill often in the summer, and we also eat lots of salads.

As I you know, I DON'T like diet food, but I do enjoy natural ,healthy food and try to balance my splurges, with plenty of good-for-me food too.  This salad is just that; no-cook, healthy, interesting and VERY tasty!

I have NEVER used kale  before, if you can believe that. I thought I'd give this recipe a try, since it received rave reviews on ALLRECIPES.COM. A full 5stars, and now I know why. (When my hubs who is NOT of fan of healthy says, "this is GOOD!", you  know you have a keeper--The recipe AND the hubs!)

Change things up a bit and give this one a try-- you'll be glad you did.

I call this  SUPER SALAD because it is FILLED with THE most nutritious ingredients-- KALE topping the list as one of the best foods out there! Unusually high in Fiber (great for dieters), full of Calcium, Vitamin A & C, just to name a few nutrients.  You can click here for more KALE info. It's impressive!

Check out the rest of the ingredients, and you'll see more super foods included.  Always remember to at least TRY to purchase organic fruits and vegetables, so you don't cancel out their benefits by the pesticides sprayed on them  that are nearly impossible to wash off.

This recipe makes a crunchy, sweet/tart blend for at least 10 or more guests.

 ENJOY!


You will need:

3/4 cup white sugar
1/2 cup vinegar
1/2 tsp. salt
1/2 tsp.  pepper
1/4 cup Extra Virgin Olive Oil

Mix dressing well, and set aside.



I bunch of Kale
1/4 red onion, sliced thin (I used green onion)
1 cup carrots, shredded (I diced mine)
2/3 cups fresh blueberries
1/2 cup Craisins (or raisins)
1/2 cup cashews
1/2 cup sunflower seeds
8 oz.  frozen  shelled edamame, thawed and drained

Mix altogether and pour 1/2 of the dressing over salad and mix well and let set at least 4 hours (even overnight)  before serving. You can serve it sooner, but the longer it sets, the flavors blend perfectly and the kale because softer.

When ready to serve, you can add the rest of the dressing on the side.







2 comments:

  1. The taste reminds me of a broccoli salad I make...but even better!

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  2. To make it healthier, I tried using STEVIA in place of the sugar in the dressing when I made it recently....NOT A GOOD IDEA! I think Stevia has a strange taste-- and too much of it in this recipe ruined the dressing. I threw it out! Honey could be alternative, or Agave nectar, but I've not tried either of those. If someone does, I'd love to hear your comments. The recipe as is is wonderful- but I would love to hear someone who has tried something healthier in place of white sugar.

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