Sunday, May 11, 2014

Shredded Kale Salad with Pecan Parmesan Cranberries


Safeway has $5 deals every Friday so this takes advantage of the whole clear box of baby kale and it's so good that when I made it for dinner, we finished the whole salad. 

Ingredients:
2 bunches kale, finely chopped, or 1 clear box of baby kale (8 cups or so)
2 large garlic cloves
1/4 c fresh lemon juice (usually 1 lemon)
3-4 T olive oil ( I know, it's a no-no so use less or use a oil dressing substitute) - still working on this
1/4 tsp sea salt
1/4 tsp black pepper
1-2 handfuls dried cranberries

Pecan Parmesan ( I usually do the almond faux parm, but tried this)
1 c pecan halves, toasted
1 1/2 T nutritional yeast
1T olive oil
2 pinches fine grain sea salt

Directions:
Toast pecans in  300 degree oven or toaster oven for about 8-10 minutes. Don't let it burn. Clean kale, remove stems, spin dry. Place in a bowl large enough to get your hands in and massage the kale. 

In a blender or food processor, process garlic until minced. Add lemon, oil, salt and pepper. Pour on kale and massage until everything is coated.

For pecan parm - in processor, add pecans and process until they are the size of peas or a bit larger. Add nutritional yeast, oil, and salt and process again until it's a course crumb. Sprinkle parm over salad. Toss with the cranberries and place it in the fridge to marinate for an hour in the refrigerator until serving. Don't let it marinate too long or it will get too soggy.

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