Kale Salad with Fruity Vinaigrette will make you fall in love with kale.
This kale salad recipe comes from my friend and frequent contributor, Holly Clegg.
What I love about this recipe is the kale salad dressing. It’s made with apple cider vinegar, apricot preserves, lemon juice, and Dijon mustard.
So delicious! And easy to whip up quickly, making this an easy side dish.
You can easy add a grilled chicken breast or chopped up pieces of cold rotisserie chicken from the store and turn it into a full meal.
(Double the kale salad dressing and use half as a marinade for the chicken. Delish!)
Kale Salad with Fruity Vinaigrette from Holly Clegg
This is a terrific cookbook not only arthritis sufferers, but anyone who’s trying to eat a low-inflammation diet.
Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!
A kale salad recipe for National Nutrition Month
With National Nutrition Month upon us, why not branch out and try a new veggie you may have heard about recently – kale?
The funny-looking, trendy green has been around a while, but has had a resurgence in popularity recently and for good reason!
Just one cup of kale boasts a whopping 5 grams of fiber and 15% of your daily calcium recommended intake.
One cup of kale also contains 180% of vitamin A and 200% of vitamin C. It’s a nutritional powerhouse!
Kale is also super versatile as you can add it to smoothies.
Try baking it in the oven with a little olive oil and a sprinkle of salt for yummy kale chips.
Kale Salad with Fruity Vinaigrette from my trim&TERRIFIC Eating Well to Fight Arthritis cookbook is a must try, using the super green as a base topped with chopped fruit and pecans.
You will love the Fruity Vinaigrette for it’s perfect blend of sweet and savory flavors.
Gluten-free, vegetarian, and diabetic-friendly – this salad will appeal to your taste buds as it does to your health!
More awesome recipes from Holly Clegg
For kale salad:
- 8 cups chopped kale, center ribs and stems removed
- 1 cup shredded red cabbage
- 1 apple, nectarine or fruit of choice, chopped
- 1/3 cup chopped pecans, toasted
- Fruity vinaigrette (recipe follows)
For the fruity vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1/4 cup apricot preserves
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
For the kale salad:
- In a large salad, toss together kale, cabbage, fruit, and pecans. Toss with Fruity Vinaigrette (see recipe).
For the fruity vinaigrette:
- In a bowl, whisk together all ingredients.
Amount Per Serving: Calories: 145Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gCholesterol: 16mgSodium: 44mgCarbohydrates: 16gFiber: 2gSugar: 7gProtein: 3g
Dietary Exchanges: 1/2 fruit, 2 vegetable, 2 fat
Recipe and photo used with permission.