Friday, March 6, 2015

Apple and Kale Salad with Oil Free Maple Dijon Dressing

The kale is going crazy in our garden so this past week was a good time to
try one of the kale salad recipes that I had pinned a few months ago. This is
from Rawmazing, and it sounded so good with apples and pecans, blended
with a dressing sweetened with maple syrup combined with the tartness of
dijon mustard, vinegar, and lemon juice.

What's interesting is that there is no oil in the dressing!

Apple and Kale Salad with Oil Free Maple Dijon Dressing
(I used HALF of this recipe and made a few changes)
Maple Pepper Pecans
  • 1-1/2 cup pecans
  • 1/3 cup maple syrup
  • 1/2 tsp. ground mustard powder
  • 1/2 tsp. fresh ground pepper
  • pinch sea salt
1.   Combine all ingredients, spread on coated baking sheet and  bake at
      350 degrees for 15 minutes, stirring while baking.

  •  1 cup cashews
  • 3/4 cup water
  • 1/3 cup maple syrup
  • 1/4 cup plus 1 T. dijon mustard
  • 1/4 cup plus 1 T. raw apple cider vinegar
  • 1/2 lemon, juice from
  • 2 T. shallots
1.  Place all ingredients except shallots in high-speed blender and blend until smooth.
2.  Stir in shallots.


Start with yummy, yummy kale!

  • 3 medium bunches kale, cut stems out and tear into bite-sized pieces
  • 1 lemon, juice from
  • sprinkle of salt
  • 4 apples, cored and chopped into bite-sized pieces
  • 1-1/2 cup dried cranberries (I used cranraisins)
1.  Place kale in large bowl. Sprinkle with lemon juice and salt. Massage into
     kale for a few minutes.
2.  Add chopped apples and cranberries. Toss.
3.  Add dressing, sparingly at first. EVEN FOR HALF OF THIS RECIPE, I ONLY
4.  Top with pecans and serve.

This recipe is definitely a keeper at my house!

Bon appetit!
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