I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Tuesday, October 27, 2020

Sweet Kale and Broccoli Salad

Crunchy and sweet and a great way to use a lot of the kale still coming out of the garden!

Sooooo muuuucch kaaaaale!!!!!

4 cups chopped, packed kale
2 cups broccoli florets
1 cup dried cranberries
1 cup chopped walnuts

1 green onion, chopped
2/3 cup sugar
1/3 cup apple cider vinegar
1 tsp salt
3/4 tsp dry mustard
1/4 tsp celery seed
1/2 cup vegetable oil

I put a pile of chopped kale in my large 8 cup measuring bowl and there really looked like a lot of it!

But pressed down it measured 4 cups. If the leaves are young they'll be tender and sweet, but if they're bigger just give them a little massage before de-stemming and chopping them.

I don't like my broccoli completely raw so I poured 1 cup of boiling water on them and drained it off pretty much right away. They stay crunchy but that "grassy" taste is gone.

Toss the kale, broccoli, cranberries and walnuts together in a large bowl.

Combine the green onion, sugar, apple cider vinegar, salt, dry mustard and celery seed, then whisk in the oil.
Pour all the dressing in the bowl and toss it all together.

This salad should be refrigerated at least 2 hours and can be made up to a week ahead of time!

Adapted from: myforkinglife.com

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