Recipe: Kale, Carrot and Apple Salad
• Cider Vinaigrette
o 1 small shallot, shopped
o ¼ cup cider vinegar
o 3 tbsp extra-virgin olive oil
o 2 tbsp apple cider
o 1 ½ tbsp whole-grain mustard
o 2 tsp pure maple syrup (could replace with sugar-free maple syrup)
o Ground pepper to taste
o 10 cups coarsely chopped kale (1-2 large bunches)
o 2 sweet-tart apples, such as Golden Russet or Jonagold, cut into matchsticks
o 3 cups matchstick-cup carrots
o 1 cup matchstick-cut radishes
o ¾ cup flat-leaf parsley leaves, coarsely chopped
1. To prepare vinaigrette: Puree shallot, vinegar, oil, cider, mustard, maple syrup and pepper in a blender or mini food processor until smooth and creamy.
2. To prepare salad: Toss kale, apple, carrots, radishes and parsley in a large bowl. Drizzle with the dressing; toss to coat.
Tip: Cover and refrigerate the dressing for up to 2 days. Bring to room temperature before tossing with the salad. Dress the salad up to 30 minutes ahead.
Nutrition Information Per Serving: Calories 95, Fat 4g (Saturated 1 g, Monounsaturated 3g), Cholesterol 0mg, Carbohydrates 13g, Protein 3g, Fiber 3g, Sodium 175mg, Potassium 421mg