Yummy! |
Our family really enjoys fruit in our salad so I figured that it would be a good idea to add a variety of fruit - blueberries, dried cranberries, julienned apples. What would a salad be without some cheese, I opted for feta and parmesan as they would hold up better to sitting for a while before serving. Then I figured I should make my own dressing since I already had some limes and a 3-tier planter full of herbs. The salad turned out beautifully. It looked appetizing and tasted delicious!
- 10 cups kale, chopped
- 1/3 cup Dried Cranberries
- 1 large gala, fuji, braeburn, or granny smith apple (you need something with a good crunch to it)
- 1 1/2 cups fresh blueberries
- 1/2 a red onion, julienned
- 4 oz. Feta Cheese
- 1/2 cup shredded Parmesan
- 2 Limes, zested and juiced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 5 sprigs of fresh parsley
- 10 leaves fresh basil
Directions
All ready to toss |
- In a blender or food processor, combine the lime juice, oil, salt, pepper, parsley, and basil. Processes until there are no chunks of herbs left, stir in the lime zest. Set aside.
- Put the kale in a large bowl and add the lime dressing. Using very clean hands, rub the ingredients together with your hands (massage the leaves) for a couple of minutes.
- Add the cranberries, blueberries, apples, onions, and cheeses, toss to combine, and let the salad sit at room temperature for at least 30 minutes (and up to 2 hours) before serving--or cover and refrigerate for up to 8 hours. The salad is best served at room temperature.
This salad can also be made up a day in advance, just don't add the blueberries and cheeses until right before serving. Enjoy!
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