Page 185 - 2016TOHCookbook

Healthy Kale Salad
with Honey Dijon Vinaigrette
Fresh Point CT
INGREDIENTS
Serves 4 to 6
Vinaigrette:
1 garlic clove, minced
1 shallot, minced
2 tablespoons honey
1 tablespoon whole grain Dijon mustard 4 tablespoons sherry vinegar
1⁄2 cup extra-virgin olive oil Salt
Ground black pepper
Salad:
4 cups finely shredded stemmed curly kale or Tuscan kale 1⁄4 cup shredded or matchstick carrots
1⁄4 cup shredded red cabbage
1 avocado
3 tablespoons toasted sliced almonds 3 tablespoons dried cranberries
PREPARATION
1. To make the vinaigrette, in a bowl, whisk together the garlic, shallot, honey, mustard and vinegar. Slowly add the olive oil and whisk to combine. Season with salt and pepper, to taste. Set aside.
2. In a large bowl or serving dish, add the kale, carrots and cabbage. Drizzle the vinaigrette on top and toss to combine. The salad can be dressed
30 minutes prior to serving to soften the kale.
3. Just before serving, peel, pit and thinly slice the avocado. Top the salad with the avocado, almonds and cranberries.
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