Lemony Kale and Apple Salad

LEMONY KALE AND APPLE SALAD

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Kale Salad

 

8 cups baby kale leaves (chopped fine)
¼ cup dried cherries
1 Granny Smith or Honey Crisp apple, cored and sliced thin
¼ cup pine nuts, toasted (optional)
Trade Joe’s sweet and spicy walnuts (chopped and slightly crushed)
Grated Parmesan Cheese

Lemon Vinaigrette

3 tbsp. fresh lemon juice
1 tbsp. rice vinegar
1 tsp. honey
1 tsp. soy sauce
¼ tsp. lemon zest
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
4 tbsp. olive oil

Directions Continue reading

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Lazy Dog Spicy Thai Chicken Salad

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Lazy Dog’s Spicy Thai Chicken Salad

Yield: 4 servings

Thai Peanut Dressing

2 tablespoons soy sauce
1/4 cup fresh lime juice
1/2 cup granulated sugar
1/2 cup white wine vinegar
1 tablespoon chopped fresh garlic
4 tablespoons sambal chili paste, see cook’s notes
1/4 cup peanut butter, creamy or chunky

Salad

12 ounces cooked chicken breast, shredded (approximately 2 cups)
1 cup Thai Peanut Dressing, see cook’s notes
1 cup shredded carrots
1/2 cup shredded red cabbage
1 cup red bell peppers, cut julienne (1/16-by-1/16-by-3 inches), plus additional for garnish
1/4 cup peanuts, finely chopped
2 cups hothouse cucumber cut into 3/4-inch chunks
1/2 cup chopped cilantro
1/2 cup small mint leaves without steams
8 cups shredded napa cabbage

Cook’s notes: Sambal chili paste is sold in many supermarkets in the Asian specialty section. If the label simply says chili paste or chili paste with garlic, that is fine too. The recipe for the dressing makes enough for 4 to 6 servings. Leftover dressing can be refrigerated for up to 4 days and used to dress salads or grilled poultry or pork. Continue reading