Summery Kale Salad

Episode: 
KCTS 9 Cooks

Summery Kale Salad
Paula Nemzek for KCTS 9 Cooks

This is a copycat version of a delicious salad from the deli section of the local grocery. Find this recipe and more in our KCTS 9 Cooks: Every Day Cookbook.

serves 8

Dressing
1/3 cup sugar
1/2 cup vinegar (white balsamic if you have it)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra virgin olive oil

1 bunch kale, stems removed and leaves chopped in bite-size pieces, or most of a 10-ounce bag of chopped kale
3/4 10-ounce package frozen shelled edamame (soybeans), thawed, about 1 cup
1/4 red onion, finely diced
1 cup shredded carrot
1 cup fresh blueberries
1/2 cup sweetened dried cranberries or dried cherries
2/3 cup roasted cashew pieces
1/2 cup shelled, roasted sunflower seeds
1 container grape tomatoes, halved lengthwise

Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar dissolves; set aside.

Toss kale, edamame, red onion, carrot, blueberries and dried cranberries together in a salad bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours to soften up the kale. Before serving, add cashew pieces, sunflower seeds and tomatoes; toss again, adding additional dressing to taste.

Note: I make this the night before and add the final ingredients right before serving. Best the next day; it's still good on day 2, though not at its best.

Comments

12/21/14
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05/24/14

Hi Paula,
I, too, discovered this salad at the local grocery's deli section about a month ago, and was so impressed by its flavor and the high level of nutrition! (One night I sat down and ate the entire container!) I had planned on trying my hand at making it and so you can imagine how pleased I was to open my newsletter and find out that you had sorted through the ingredients and proportions for me! (I said, omg, that's the salad!) I am intrigued by the addition of some additional flavors with mandarin orange segments, bite sized chunks of chilled shrimp or chicken breast meat, to crank up the protein levels and bulk, and, with the complement of some toasted and buttered hearty artisan bread, making a balanced meal of it!! Nutritious and delicious and perfect for a summer night or lunch! What do you think?

05/31/14

That does sound like the perfect meal. Great idea for the additions, Karen. Yum!

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