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Kale Salad with Lemon Poppy Seed Dressing

Featured in the Honolulu Star-Advertiser on April 8, 2020.

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Ingredients:

Kale Salad with Lemon Poppy Seed Dressing

Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon poppy seeds
  • 1 teaspoon honey

Salad:

  • 5 cups chopped kale
  • 1 to 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 2 cups chopped broccoli
  • 1/2 cup sliced almonds
  • 1/2 cup Feta cheese
  • 1/2 cup shredded carrots
  • 1/4 cup diced red onion
  • 1/4 cup sunflower seeds
  • 1/4 cup sweetened cranberries

Directions:

  1. Combine all dressing ingredients in a mason jar; shake well to emulsify; refrigerate until ready to use.
  2. Prepare chopped kale leaves by rubbing them with olive oil and salt until leaves begin to darken and tenderize.
  3. In a large bowl, combine kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries.
  4. Shake your dressing once more and pour about 1/3 of the dressing over the salad.

Serves 4.

Approximate Nutrient Analysis per serving:
380 calories, 31 g fat, 6 g saturated fat, 15 mg cholesterol, 500 mg sodium, 20 g carbohydrate, 50 g fiber, 10 g sugar, 9 g protein

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