For those who follow along in my food adventures, you may remember earlier this year I went on a girl’s trip to Las Vegas to see Britney Spears. Click here for the details on that trip and the recipe for totally tasty Korean BBQ Short Rib Tacos.
What does that have to do with Kale & Apple Salad you ask? Well, across the street from where we laid our heads for the weekend was a strip mall. After our four wheeling of fun in the desert we stopped there for lunch. Ramona P or just “P,” who also appeared in other blog posts such as How the Adventures of Ramona P Got me Blogging about Mac & Cheese, wanted to eat at a place called Tropical Smoothie Cafe. I had never eaten there and P told me I had to order the Kale & Apple Slaw. She also mentioned I needed to figure out how to make this and to key her in on the secret.
After some research and development, I think I put together a salad that would please P and all kale lovers of the world.
KALE & APPLE SALAD:
1 bunch of kale, stemmed, cleaned and roughly chopped
4 small or 2 large Granny Smith Apples, peeled, cored and julienned
2-3 carrots, cleaned, peeled and julienned
7 ounce container of Fage Plain Greek Yogurt
2 tablespoons of Dijon mustard
2 tablespoons of apple cider vinegar
2 tablespoons of Trader Joe’s Turkish Honey or your favorite honey
1/2 teaspoon of celery seeds
Salt & pepper to taste
Juice of 1 lemon
In a large bowl, toss the apples in the lemon juice.
Add the chopped kale and carrots to the bowl.
In a small bowl, whisk together yogurt, mustard, vinegar, honey, celery seeds, salt and pepper.
Combine the sauce with the vegetables a few hours before you’ll serve the dish. The sauce will help tenderize the kale.
You can keep the salad in the refrigerator for a few days. This makes for a great side dish, appetizer or add some grilled chicken or steak for a healthy lunch.
We served this salad at a recent party, The Dine & Craft Charity Event. To check it out click here.