Out of Helen's Kitchen

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Out of Helen's Kitchen - Kale

Details: Published on Tuesday, July 3, 2018

By Helen Drysdale

Neepawa Banner & Press

Kale; a powerful “super food” has taken me some time to get used to.

It is packed with vitamins A, C, and K as well as calcium so I have been making salads from it and I have grown to like it. When using mature kale remove the bitter stems. This salad is colourful and is a wonderful addition to any table.

Salad:

1 head of kale, washed and cut into 1/4 inch

strips

1/2 red onion, cut

diced

1 cup celery, diced

1 red pepper, diced

1 large apple, diced

1/2 cup shelled

pumpkin seeds

1/2 cup dried

cranberries

1 cup grated carrots

Dressing:

4 Tbsp. apple cider

vinegar

4 Tbsp. oil

1 Tbsp. maple syrup

1 tsp. Dijon mustard

1 tsp. soy sauce

1 Tbsp. LITEHOUSE cilantro or finely diced

fresh

Salt and pepper to taste

Combine and stir dressing ingredients. Stir dressing into kale to soften the leaves, then add the other ingredients. Let sit for at least 1 hour before serving. The leftovers (if any) will keep in the fridge for several days.